French Fish Salad
From What to eat, how to serve it, 1891
Pass the sauce in a pitcher with a spoon for guests.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 75. The excerpt below is the record exactly as published.
French Fish Salad, — Select some firm white-fish (halibut is excellent for this pur- pose), and boil. When perfectly cold cut it into neat slices ; on each slice lay a sardine, and arrange the fish upon and among crisp lettuce leaves. Prepare a mayonnaise dress- ing, and into a half-pint of it stir three sar- dines rubbed smooth with the back of a for
Cook this with the app: pantry check, scaling, and the assistant.