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Cut in small pieces any cold dressed fish, turbot or salmon
are the best suited; mix it with half a pint of small salad, and
a lettuce cut small, two onions boiled till tender and mild, and
a few truffles thinly sliced; pour over a fine salad mixture,
and arrange it into a shape, high in the centre, and garnish
with hard eggs cut in slices; a little cucumber mixed with the
salad is an improvement.
The mixture may either be a common salad mixture, or made
as follows: take the yolks of three hard boiled eggs, with a
spoonful of mustard, and a little salt, mix these with a cup of
cream, and four table-spoonfuls of vinegar, the different
ingredients should be added carefully and worked together
smoothly, the whites of the eggs may be trimmed and placed
in small heaps round the dish as a garnish.
Tags: Fish Recipes
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