Fish Salad

Ingredients

• the remains of any solid fish
• the yolks of two hard-boiled eggs
• a raw egg
• two salt-spoonfuls of salt
• a little pepper
• a pinch of cayenne
• three table-spoonfuls of oil
• one of vinegar
• two table-spoonfuls of thick cream or melted butter

Method

1. 1

   Bruise egg yolks and moisten with raw egg.

2. 2

   Mix with salt, pepper, and cayenne.

3. 3

   Gradually add oil and vinegar until desired quantity is reached.

4. 4

   Stir well and add optional ingredients for richness.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 132. The excerpt below is the record exactly as published.

Fish Salad. — The remains of any solid fish, such as cod, flounder, hali- but, bass, etc., make very good salads, for which the following sauce will be found excellent, as it will be also for a vegetable salad : Bruise the yolks of two hard-boiled eggs with a wooden spoon and moisten with a raw egg; put this egg mixture into a bowl, with two salt-spoonfuls of salt, a little pep- per, and a pinch of cayenne ; add by degrees oil and vinegar, alternately, until the required quantity, three table-spoonfuls of oil and one of vine- gar, which may be tarragon, has been mixed. Keep the sauce stirred and well smoothed with the spoon. If liked, add half a teaspoonful of shred onion, and the same of chevril and tarragon, if plain vinegar has been used with the oil. Two table-spoon- fuls of thick cream or melted butter

Cook this with the app: pantry check, scaling, and the assistant.