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HERRINGS IN MUSTARD SAUCE
Cook the herrings as you wish. Either frying in 1 tablespoon of oil for 3 herrings, or, better still, grilling them in the oven, having slit the surface with a knife. Grilling them removes all the excess fat contained in the herrings and doesn╒t spread any odour. Prepare the sauce. Melt the butter in a saucepan, sprinkle with flour and cook, stirring, for 1 minute. Add 1 1/2 cups of water and cook to thicken. Season with salt and pepper, then add the egg yolks, diluting them first in a little sauce. Boil for 2 minutes then add the mustard 1 tablespoon at a time. When about to serve, take the sauce off the stove and glaze by whisking in the butter cut into pieces. These herrings are traditionnally served with boiled potatoes, but some prefer sautÄed potatoes or French fries.
