Mayonnaise, Vinaigrettes, &c.

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903

Source: The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (23)

For the fish mixture

a gill of anchovy vinegar ↝ Fish, anchovy, european, raw [Finfish and Shellfish Products]
two tablespoonfuls of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
a full tablespoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
four tablespoonfuls of finely-grated Gruyère or Cheddar cheese ↝ Cheese, gruyere [Dairy and Egg Products]

Garnish

seasoned watercress ↝ Watercress, raw [Vegetables and Vegetable Products]
sliced tomatoes ↝ Tomatoes, raw [Tomatoes]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
cucumber, quartered or sliced ↝ Cucumber, raw [Other vegetables and combinations]
hard-boiled eggs, chopped ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
chopped aspic

To serve with the salad

A boat of thin mayonnaise ↝ Mayonnaise, regular [Mayonnaise]

For Cases

julienne strips of hard-boiled egg white ↝ Egg, white only, raw [Eggs and omelets]
anchovy fillets ↝ Fish, anchovy [Fish]
minced olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]
any finely broken-up salading to taste ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]
a little mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
strips of red chilli skin (from the pickle bottle) ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
tiny fillets of anchovy ↝ Fish, anchovy [Fish]
stoned olives farced with anchovy or lobster butter ↝ Olives, NFS [Olives, pickles, pickled vegetables]
a spoonful or two of lobster sauce left over ↝ Crustaceans, lobster, northern, raw [Finfish and Shellfish Products]
oyster sauce left over ↝ Oyster sauce [Soy-based condiments]
shrimp sauce left over

For a Sunday supper

some picked shrimps (blanched) ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]

Instructions (14)

mix shredded fish well together with anchovy vinegar, made mustard, and salad oil until thoroughly amalgamated.
moisten the fish with the mixture, dusting the mass with finely-grated Gruyère or Cheddar cheese.
toss it all well together with the salad servers.
dish this mixture in a dome shape in the salad bowl.
serve garnished with seasoned watercress, sliced tomatoes, lettuce, cucumber (quartered or sliced), hard-boiled eggs (chopped), chopped aspic, etc., according to what you have at hand.
set it on ice till wanted.
a boat of thin mayonnaise may be sent to table with it.

In Cases

shred any white fish finely and marinade it as before.
mix it lightly with julienne strips of hard-boiled egg white, anchovy fillets, minced olives, and any finely broken-up salading to taste.
mix this well with a little mayonnaise.
pile it up high in little paper or china cases or shells.
cover it smoothly with mayonnaise, garnishing this with strips of red chilli skin (from the pickle bottle), tiny fillets of anchovy, stoned olives farced with anchovy or lobster butter, etc., to taste.

For a Sunday supper

flake up the remains of any nice fish free from skin and bone.
mix it in a basin with some picked shrimps (blanched).

Original Text · last edited 4 days ago

MAYONNAISE, VINAIGRETTES, &c.
the shredded fish mix well together a gill of anchovy vinegar, two tablespoonfuls of made mustard, and a full tablespoonful of salad oil (working this all well together till thoroughly amalgamated), and moisten the fish with it, dusting the mass with four tablespoonfuls of finely-grated Gruyère or Cheddar cheese (do not use Parmesan for this), and toss it all well together with the salad servers; dish this mixture in a dome shape in the salad bowl, and serve garnished with seasoned watercress, sliced tomatoes, lettuce, cucumber, quartered or sliced, hard-boiled eggs, chopped aspic, etc., according to what you have at hand, and set it on ice till wanted. A boat of thin mayonnaise may be sent to table with it. It should be added that this salad is perhaps nicest if made with cod.
— In Cases.—Shred any white fish finely and marinade it as before, then mix it lightly with julienne strips of hard-boiled egg white, anchovy fillets, minced olives, and any finely broken-up salading to taste; now mix this well with a little mayonnaise, and pile it up high in little paper or china cases or shells, then cover it smoothly with mayonnaise, garnishing this with strips of red chilli skin (from the pickle bottle), tiny fillets of anchovy, stoned olives farced with anchovy or lobster butter, etc., to taste. This dish, known as Petites caisses, or Coquilles, de poisson en Mayonnaise, is a wonderfully economical one, as all sorts of scraps may be used up; for instance, a spoonful or two of lobster, oyster, or shrimp sauce left over is always an improvement, whilst the foundation need not by any means be confined to one sort of fish.
— (for a Sunday supper).—Flake up the remains of any nice fish free from skin and bone, and mix it in a basin with some picked shrimps (blanched

Notes

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