Fish Fillets in Mayonnaise

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 (13)

Mayonnaise Aspic

three large tablespoonfuls of any good mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
half a pint of just liquid aspic

Glaze

very clear aspic, just to glaze them

Salad Filling

any good salad mixed with mayonnaise ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]

Border Filling

any salading, or macédoine of cold cooked vegetables, mixed with oil and lemon juice ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]
oil ↝ Oil, safflower [Fats and Oils]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Decoration Options

sliced and seasoned tomato ↝ Tomatoes, raw [Tomatoes]
cold cooked celeriac ↝ Celeriac, raw [Vegetables and Vegetable Products]
salsify

Serving Suggestions

salmon ↝ Fish, salmon, raw [Fish]
pale green cucumber sauce stiffened with gelatine ↝ Cucumber, raw [Other vegetables and combinations]
salad of cucumbers ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (4)

Take the fillets from any nice cold, cooked fish, trim them neatly, lift each separately on a broad-bladed or palette knife, and with a spoon ladle over each in turn any nice mayonnaise aspic
leave these till set
brush them over lightly with very clear aspic, just to glaze them
dish, when set, either en couronne, filling the centre with any good salad mixed with mayonnaise, or on a border of plain aspic, or on a border lined with aspic; and filled up with any salading, or macédoine of cold cooked vegetables, mixed with oil and lemon juice.

Original Text · last edited 4 days ago

MAYONNAISE, VINAIGRETTES, &c.
The following recipes will give some idea of the way in which cold fish of all kinds may be served.
Fish Fillets in Mayonnaise.—Take the fillets from any nice cold, cooked fish, trim them neatly, lift each separately on a broad-bladed or palette knife, and with a spoon ladle over each in turn any nice mayonnaise aspic (using three large tablespoonfuls of any good mayonnaise—plain, white, green, red, etc., as you please—to half a pint of just liquid aspic, stirring it well together till it begins to thicken, then use); leave these till set, then brush them over lightly with very clear aspic, just to glaze them; dish, when set, either en couronne, filling the centre with any good salad mixed with mayonnaise, or on a border of plain aspic, or on a border lined with aspic; and filled up with any salading, or macédoine of cold cooked vegetables, mixed with oil and lemon juice. The decoration of this salad may be varied to taste; for instance, some people always add sliced and seasoned tomato, whilst others again use cold cooked celeriac, or salsify, instead of celery.
Mayonnaise is a favourite way of serving salmon; or again, if masked with a pale green cucumber sauce stiffened with gelatine, with a salad of cucumbers and

Notes

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