Hollandaise or Tartar Sauce Garnished Beets

Ingredients

• medium and uniform sized, cold boiled beets
• Hollandaise or Tartar sauce, as preferred

Method

1. 1

   Cut out the center of the beets and fill with Hollandaise or Tartar sauce.

2. 2

   Serve on a platter with fish in the center.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 44. The excerpt below is the record exactly as published.

medium and uniform sized, cold boiled beets, cut out center and fill with HoIIandaise or Tartar sauce, as preferred, serve on platter, having fish in center of same. 108 KIRMESS COOK BOOK. and replace it in the hot water. When the claws are soft, it is sufficiently boiled. Take it out and remove the bottom shell first. Cut off the head and claws, and take out the gall and sand-bag, then cut up the remainder. Cur up the entrails and all about half an inch long. Be careful to preserve all the juice. Put in a stew-pan. Make a dressing of flour, the yolks of two hard-boiled eggs, a third of a pound of the very best butter, a proper proportion of salt, red pepper, a CORRECTIONS. Pace 108— In recipes for servinff Oacumbers, Lemons and Tomatoes to be served with Fish Course, allow the quantity given for each person. Radish should be placed In comer, not center, of cucumber, In first recipe. Page 109— Cucumber recipe, by Mrs. Olfford, thautd read fill with same mixture as above recipe. French dressing and place in cucumber shell. Oamish the top with Spanish pepper, chopped very fine, placing in center of this a garnished radish. Serve with fish course. Mrs. Livingston Oifford. Select a good sized, well rounded cucumber, cut off both ends, cut roundwise a piece about two and a half FISH, OYSTERS, LOBSTERS, ETC. 109 inches in length; take out the pulp leaving just enough in bottom for a foundation for filling; take a Spanish pepper, pull it out, cut in narrow strips, placing five strips at equal distances around the cucumber from inside of the top to the bottom. Fill with same mixture as above, placing a small piece of Spanish pepper in center on top of filling, and running narrow strips from it to the strips around cucumber. Serve with fish course. Mrs. F. D. Gray. Cut in half good sized lemons, take out pulp and seeds, leaving only shell of lemon, point or scallop the edges. Fill with the following mixture: one-quarter head of cabbage, one stalk of celery, a green pepper, all chopped fine, mix with a dressing made of yolk of two eggs, one-quarter teaspoon sugar, butter size of a walnut, put in double boiler, stir until it thickens, then add two tablespoons of vinegar. Mix the dress- ing with the above ingredients, fill lemon shell and garnish top with chopped green and Spanish pepper. Place fish in center of platter and arrange the lemon shells around the fish, and serve. Mrs. F. D. Gray. Prepare lemon same as above, fill the shell with Hollandaise or Tartar sauce, as preferred

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