Vinaigrette Sauce

Ingredients

• 1 teaspoon salt
• 1 tablespoon chopped olives
• 1/4 teaspoon black pepper
• 1 tablespoon chopped pickle
• 1/2 cup Olive oil
• 2 tablespoons Malt vinegar
• 1 tablespoon chopped green or red pepper
• 1 teaspoon chopped parsley
• 1/2 teaspoon chopped chives
• Few grains cayenne

Method

1. 1

   Put salt, pepper, and cayenne in a bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly.

2. 2

   Chill and pour over Boiled Halibut.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 52. The excerpt below is the record exactly as published.

Vinaigrette Sauce Cucumber Baskets B,adishes French Fried Potatoes — Boiled Sweet Corn Frozen Apricots — Sultana Cake Demi Tasse Iced Tea BOILED HALIBUT — COLD Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals Tone for each guest), and serve with VINAIGRETTE SAUCE 1 teaspoon salt. 1 tablespoon chopped olives. y^ teaspoon black pepper. 1 tablespoon chopped pickle. Few grains cayenne. 1 tablespoon chopped green or 1 tablespoon Tarragon vinegar. red pepper. 2 tablespoons Malt vinegar. 1 teaspoon chopped parsley. }/2 cup Ohve oil. \}/2 teaspoons chopped chives

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