Turbot Salad

Ingredients

• pieces an inch and a half square
• two large fresh lettuces
• raw yolks of two fresh eggs
• a spoonful of mixed mustard
• half a tea-spoonful of salt
• a little white pepper
• four table-spoonfuls of lucca oil
• a tea-spoonful of good French vinegar
• a few drops of tarragon vinegar

Method

1. 1

   Lift the flesh from the bones of the turbot, season with pepper, salt, oil, and vinegar.

2. 2

   Wash and dry the lettuces, cut into pieces.

3. 3

   Beat egg yolks, mix with mustard, salt, and pepper.

4. 4

   Gradually add oil and vinegar until thick.

5. 5

   Arrange salad layers with lettuce and turbot, garnish, and pour sauce just before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2048. The excerpt below is the record exactly as published.

Turbot Salad.— The remains of dressed tm-bot wiU make a most delicious salad. Lift the flesh from the bones, free it from skiu and bone, and divide it into pieces an inch and a half square. Season these slightlj' with pepper, salt, oil, and vinegar, cover the dish on which they are, and leave them in a cool place till wanted. Wash two large fresh lettuces or any suitable salad. Dry them perfectly by putting them in small quantities at a time into a clean cloth, then taking this up loosely by the four corners and shaking the moisture from the leaves. Cut them into neat pieces half an inch broad, and leave them in an airy place tUl wanted. Beat the raw yolks of two fresh eggs for two or three minutes, and mix with them a spoonful of mixed mustard, half a tea-spoonful of salt, and a little white pepper. Add first by di'ops and afterwards by tea- spoonfuls four table-spoonfuls of lucca oil, and beat the sauce well for a miaute between every addition. Afterwards stir in gradually a tea-spoonful of good French vinegar and a few drops of tarragon vinegar

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