Fish Salad

Ingredients

• a quart of oysters
• a pint of chopped celery
• half a cup of cream
• three eggs
• a saltspoon of made mustard
• two tablespoons of butter
• two tablespoons of vinegar

Method

1. 1

   Beat together cream and eggs.

2. 2

   Add mustard, salt, cayenne to taste, and butter.

3. 3

   Heat in a double-boiler, stirring constantly.

4. 4

   When at boiling point for two minutes, add vinegar and cook for two more minutes.

5. 5

   Mix the celery and oysters, pour over the cream dressing, and keep cool until served.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 86. The excerpt below is the record exactly as published.

FISH SALAD Sometimes you have a piece of fish left from dinner, such fish as fresh cod, halibut, bass, red snapper. On such occa- sion keep it cold near ice till next day and make a delicious salad in this way: Free it from bone and skin, break it in small pieces, and in a bowl which you have rubbed with a juicy onion put a layer of the fish. Over this sprinkle salt 156 THE HOME COOK BOOK and lemon- juice, and lay on crisp white lettuce leaves. Dress the lettuce as you have the layer of fish, and then add more fish, which again you treat as you treated the first layer. So proceed till you have used your material. Spread over the top a layer of tartare sauce, chill, and serve. FISH SALAD A NEW ORLEANS DISH Made from two pounds of cold boiled fish, or fish left over. Pick the meat free of bones, lay it in a china bowl, add four cloves, as many allspice, one minced red pepper, half a teaspoon of salt, and one teaspoon of minced parsley. Also add the juice of one lemon, one teacup of olive oil, stirring this in slowly, half a teacup of cider vinegar, one teaspoon of French mustard, and one small white onion minced exceedingly fine. Let this stand near ice overnight^ and serve cold with lettuce or any salad green. FRENCH FRUIT SALAD Peel and cut into small pieces three oranges, three bananas, and an equivalent amount of pineapple. Fill lettuce cups with alternate layers of fruit. Dress with salad dress- ing, garnish with English walnut meats, and serve with cheese wafers. [See illustration, Plate XVI.] MACEDOINE SALAD Cut cooked turnips, carrots, and celery into small pieces. Add cooked peas, beans, and cauliflower, also broken in small pieces. Moisten with mayonnaise and let stand two hours. Scoop out small turnips, cook, and fill the shells with the salad. Serve on lettuce leaves. Cheese wafers are served with this salad. ORANGE SALAD Choos'e large, juicy, clean-skinned oranges. Cut each orange through the middle, and with a teaspoon scoop out SALADS AND SALAD DRESSINGS 157 the pulp carefully, breaking it as slightly as possible. Lay the pulp on ice. With a sharp knife pare out the white pith on the inner part. Cut a thin slice from the end of each half to allow it to set firmly on the plate. When ready to serve sprinkle the pulp with powdered sugar, add a table- spoon of sherry to each tablespoon of orange-juice, and pour over the orange pulp. Heap the halves of the oranges full of the salad, garnish with white grapes and serve. OYSTER SALAD Beat together half a cup of cream and three eggs. Add a saltspoon of made mustard, salt and cayenne to taste, and two tablespoons of butter. Heat in a double-boiler, stir con- stantly, and when at boiling point two minutes add two tablespoons of vinegar. Cook two minutes more, and you then have a smooth sour cream. Have a quart of oysters merely brought to boil in their own liquor and cooled. Have also a pint of chopped celery

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