No. 37—SALMON SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Chapter 8, [No. 7].
No. 38—PIKE SALAD.
Quantity for 6 Persons.
- 2 lbs. of pike
- 2 qts. of boiling water
- 1 tbsp. of salt
- 1 piece of butter the size of an egg
- 1 medium-sized onion
- 1¼ tbsps. of flour
- ¾ qt. thick cream
- 3 yolks of eggs
- 2 tsps. of mustard
- 4 tbsps. of vinegar
- 2 tbsps. of fine oil
- Salt to taste
- 1 tbsp. of capers
Preparation: The fish is scaled, dressed, washed, cooked until tender in salt water and set to simmer gently 15 minutes. Remove the skin and bones, cut the meat into small pieces. Heat the butter and onion, but do not brown, stir in the flour, add the cream, stirring constantly, cook, add the yolks of eggs, but do not boil any longer. When the dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir the dressing for 15 minutes more, pour over the fish and mix lightly. Take out the onion before adding the cream.
No. 39—OYSTER OR CLAM SALAD.
Quantity for 6 Persons.
For preparation and ingredients see Fish, Chapter 8, [No. 59].