Title: Fried Herrings and Onion Sauce (Stegt Sild Med Logsauce)
Categories: Danish Seafood Ceideburg
Yield: 1 Servings

8	md	Sized herrings
2		Eggs
		Bread crumbs
4	tb	Flour
3	lg	Onions, finely chopped
		Milk
		Salt to taste
		Sugar to taste
		Butter

Rinse and bone the herrings. Dip in flour (2 tablespoons), the beaten eggs and the bread crumbs. Fry in plenty of butter. Serve with onion sauce and boiled potatoes.

To make the onion sauce melt 2 tablespoons of butter in a pot over a low flame. Stir in 2 tablespoons flour and add milk, keeping mixture smooth. Cook until thickened. Add onions and bring to a boil. (If desired onions may be boiled first in a little water). Season with salt and sugar.

From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

Posted by Stephen Ceideberg; March 9 1993.

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