Vinaigrette of Fish

Ingredients

• any cold fish
• two boiled eggs
• a teaspoonful of pepper
• one of salt
• vinegar enough to make half a cupful
• two tablespoonfuls of olive oil

Method

1. 1

   Heap pieces of fish on a platter.

2. 2

   Chop boiled eggs and arrange yolks and whites around the fish.

3. 3

   Serve with vinaigrette made by mixing pepper, salt, mustard, and vinegar, then adding olive oil.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Vinaigrette of Fish. Take any cold fish ; heap the pieces without any bones or skin with them in a mound in the centre of a platter. Chop two boiled eggs, the yolks and whites separately, and arrange first a border of chopped yolks, then a border of chopped whites around the fish, finally add a wreath of capers about an inch from the eggs and serve the fish with a vinaigrette sauce, made by mixing a tea- spoonful of pepper, one of salt, and half a one 32 TEMPTING DISHES. of mustard to a paste and gradually adding vinegar enough to make half a cupful. When mixed add two tablespoonfuls of olive oil

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