Salmon a la Tartare

Ingredients

• six yolks of eggs
• half a tablespoonful of made mustard
• about a pint of the finest olive oil
• a tablespoonful of tarragon vinegar
• one of Chili vinegar
• cayenne pepper
• lemon-juice

Method

1. 1

   Marinade and broil the salmon.

2. 2

   Mix the yolks of eggs with mustard and salt in a basin on ice, gradually work in olive oil.

3. 3

   Add tarragon vinegar, Chili vinegar, cayenne pepper, and lemon juice.

4. 4

   Ensure the sauce is thick enough to support the salmon.

5. 5

   Cover the dish with the sauce and glaze the salmon before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 91. The excerpt below is the record exactly as published.

Salmon a la Tartare. Marinade and broil the salmon ; mix six yolks of eggs in a round-bottomed basin, with half a tablespoonful of made mustard and a little salt: place it on ice, and work in gradually about a ]3int of the finest olive oil ; this would serve for two or three slices ; add by degrees a table- spoonful of tarragon vinegar, and one of Chili vinegar, with cayenne pepper and lemon-juice

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