Matelote of Fresh Herring

Take some herring, half of which have soft and half hard roes ; gut them through
the gill opening. Cut off the heads and tails and divide each herring lengthwise into
two fillets, removing the bones. Put a small quantity of butter in a fryingpan, and
enough flour to nearly absorb it, then add a little chopped parsley and shallots ; lay
the herrings in the pan, sprinkle over them three wineglassfuls of red wine and cook
over a hot fire. Put them on a hot dish and lay over some small onions and fried
mushrooms, garnish the dish with fried breadcrumbs and serve hot.