Paupiettes of Dutch Herrings, Polonaise

Unsalt some herrings for a few hours, remove their white skin, and serve them after cutting them across in four, and reshaping them again, or else split them in two lengthwise, and pare them into oblongs. Pound the trimmings in a mortar with a few anchovy fillets, as much butter as fish but no salt, add lemon juice, then rub through a sieve, and add some finely chopped chervil, tarragon and chives; spread a layer of this preparation inside each herring fillet, roll them up cylindrical shape, and dip the ends in hard boiled chopped up eggs, one in the white and the other in the yolk, and dress them on a side dish, garnishing with fine herbs, and around with beets and capers.