Instructions: These are also from "Memoirs & Menus," by Georges Spunt.

Soak herring in cold water for 8 hours, changing water twice. Then soak in light cream, sugar and pepper for 4 hours. Drain, arrange on a platter.

Top with thinly sliced Bermuda onions and chill.

Enough for 12 as an appetizer cut into 2-inch pieces or for 6 as a fish course, served on a bed of crisp lettuce garnished with olives.

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