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Herring Salad

1 pound veal stew meat
2 tablespoons butter
1 tablespoon water
2 medium potatoes
3 eggs
3 5-ounce jars Bismarck herring
2 tablespoons capers, drained
1 1/2 cups chopped red onion
1 1/2 cups chopped dill pickle
1/2 cup chopped parsley
1 2 ounce can flat anchovy fillets, drained
1 8 ounce can whole beets, drained
Romaine lettuce
1 lemon, in small wedges
Sour cream dressing

Lightly brown the veal chunks in the butter, then add one tablespoon
water, cover the pan and braise the veal for one hour. Let it
cool, then trim the pieces and cut them into cubes. Meanwhile peel
and dice potatoes; cook them in boiling salted water for 15 minutes
or until tender. Drain and cool.

Put the eggs in a saucepan, cover them with cold water, bring to
a boil, cover pan and turn off heat. Let the eggs stand for 20
minuts. Cool them at once by putting them into cold water for a
few minutes. Peel them and rice the whites and yolks separately
by putting them through a sieve.

Drain and trim the herring. Cut the fillets into one-half-inch
squares. Mix the capers with the herring pieces. Finely chop the
onion, pickle and parsley, julienne the beets.

Refrigerate all ingredients covered, until you are ready to arrange
the salad. Then set out the ingredients as attractively as you
can. If you are using a round bowl, arrange them in wedges (like
a pie). If you are using a platter arrange them in strips. Garnish
with leaves of romaine and with the lemon wedges.

At the table mix with ingredients together with about half the
amount of the sour cream dressing. Pass the rest of the dressing
in a small bowl.

Sour Cream Dressing

1/4 cup butter
2 cups sour cream
1/2 cup vinegar
1 teaspoon paprika
1 teaspoon salt
Freshy ground black pepper

Melt the butter in a medium sized saucepan. Remove it from the
heat and stir in the sour cream. Mix in the vinegar, paprika, salt
and pepper. Put the dressing into a serving bowl and refrigerate
until ready to use.


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