Salad Dressing for Fish Salad

Ingredients

• the yolks of two hard-boiled eggs
• a tea-spoonful of mixed mustard
• a tea-spoonful of sugar
• half a tea-spoonful of salt
• a pinch of cayenne
• a pinch of white pepper
• two sardines from which the skin and bones have been removed
• two table-spoonfuls of thick cream
• a table-spoonful of tarragon vinegar
• a tea-spoonful of lemon-juice

Method

1. 1

   Rub the yolks of the hard-boiled eggs till smooth.

2. 2

   Add mustard, sugar, salt, cayenne, white pepper, and sardines (or capers and shallot).

3. 3

   Mix thoroughly, then gradually add cream, tarragon vinegar, and lemon juice until well combined.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1644. The excerpt below is the record exactly as published.

Salad Dressing for Pish Salad.— Rub the yolks of two hard-boiled eggs till smooth. Add a tea-spoonful of mixed mustard, a tea-spoonful of sugar, half a tea-spoonful of salt, a pinch of cayenne, a pinch of white pepper, and two sardines from which the skin and bones have been removed, or instead of the sardines use a spoonful of bruised capers and a minced shallot. When these ingredients are thoroughly incorporated, add very gradually two table-spoonfuls of thick cream, a table- spoonful of tarragon vinegar, and a tea-spoonful of lemon- juic

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