Russian Fish Salad

Name: Russian Fish Salad
Ingredients: very small tartlet crusts; a salad of cooked fish; dressed with Tartar sauce; finely chopped eggs; beets; parsley; a half teaspoonful of caviare

From "Dainty dishes", 1903

Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 2. The excerpt below is the record exactly as published.

Russian Fish Salad. Prepare very small tartlet crusts, and when cold fill them with a salad of cooked fish, dressed with Tartar sauce. Decorate the tc^ with finely chopped eggs (the white and yolk chopped separately), beets and parsley, and in the center lay a half teaspoonful of caviare

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