Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Fried herrings & onion sauce (stegt sild me   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.