Brazilian Herring Sauce

• 1). Soak one whole herring in 1 cup of milk for an hour. Remove the herring from the milk, then cut the fish into bite-sized pieces.
  
  
• 2). Melt 2 tbsp. butter in a saucepan. Stir 2 tbsp. flour into the melted butter until the flour is golden brown, then stir in 1/2 cup vegetable or beef broth, one-half grated onion, three fresh lemon slices, three minced cloves, five or six whole peppercorns and one bay leaf. Stir the mixture thoroughly, then stir in the herring pieces.
  
  
• 3). Cook until the mixture is thick and well-blended. Stir in 1 tbsp. freshly squeezed lemon juice. Press the mixture through a sieve to create a smooth sauce. Return the sauce to the saucepan.
  
  
• 4). Place one egg yolk in a small bowl. Beat the egg well, then place a few spoonfuls of the hot sauce into the beaten egg yolk. Beat the herring sauce and egg yolk together, then pour the egg mixture into the herring sauce. Cook the herring sauce until it thickens. Serve the herring sauce as is, or over hot boiled potatoes, rice or or pasta.
  
  

Herring in Cream Sauce

• 1). Open 1 16-oz. jar of herring in wine sauce. Drain the liquid from the jar. Don't discard the liquid, but set it aside while you prepare the herring.
  
  
• 2). Rinse the herring in cool water, then pat the herring dry with paper towels.
  
  
• 3). Place 1 1/2 cups sour cream in a mixing bowl. Stir in 1/4 cup heavy cream, 3 tbsp. sugar and 4 tbsp. of the reserved liquid.
  
  
• 4). Cut a Bermuda onion into thin slices. Add the herring and the sliced onion to the sour cream mixture, then stir lightly just until the onion and herring are covered with sauce. Refrigerate the herring in cream sauce until you're ready to serve.