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 (31)

For the tomato sauce garnish

tomato sauce ↝ Tomato chili sauce [Tomato-based condiments]
a spoonful (according to quantity) of anchovy vinegar ↝ Fish, anchovy, european, raw [Finfish and Shellfish Products]
a little grated Parmesan ↝ Cheese, parmesan, grated [Dairy and Egg Products]
thick tomato purée ↝ Tomato, puree, canned [Vegetables and Vegetable Products]
mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
a little ball of egg butter ↝ Egg, whole, fried with butter [Eggs and omelets]
a rolled fillet of anchovy ↝ Fish, anchovy [Fish]
a little caviar ↝ Caviar [Fish]

For the Mélangée salad

a small, smoked haddock ↝ Fish, haddock, smoked [Finfish and Shellfish Products]
milk ↝ Milk, NFS [Milk, reduced fat]
the remains of a cold cooked one ↝ Fish, haddock, raw [Finfish and Shellfish Products]
a small, fresh haddock or codling
an equivalent amount of cold cooked salmon, lemon sole, or other cold fish ↝ Fish, salmon, raw [Fish]
a “mixed salad” ↝ Mixed salad greens, raw [Lettuce and lettuce salads]
a good supply of French salad dressing ↝ Salad dressing, french dressing, reduced fat [Fats and Oils]
a very finely-minced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
some minced chives ↝ Chives, raw [Vegetables and Vegetable Products]
very small spring onions
a small tin of royans, or sardines (previously boned and skinned)
a spoonful of anchovy vinegar ↝ Fish, anchovy, european, raw [Finfish and Shellfish Products]
a little more oil ↝ Oil, safflower [Fats and Oils]
a handful of picked shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]

Alternative ingredients for Mélangée salad

cold cooked salt cod, flaked ↝ Fish, cod, Atlantic, dried and salted [Finfish and Shellfish Products]
minced anchovies
dice of hard-boiled egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
canned prawns ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
caviar ↝ Caviar [Fish]
a mould of the well-known thon mariné
a tin of royans à la moutarde, or aux tomates
fillets of kippered fish or bloaters ↝ Fish, herring, Atlantic, kippered [Finfish and Shellfish Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (8)

Cook a small, smoked haddock in milk, or take the remains of a cold cooked one and flake it small, free from skin and bone.
Cook a small, fresh haddock or codling and leave it till cold; or take an equivalent amount of cold cooked salmon, lemon sole, or other cold fish, and flake it up.
Well wash and dry a “mixed salad,” and break it up pretty small (do not cut it with a knife).
Put it into a basin with a good supply of French salad dressing, and toss it well together till thoroughly saturated with the dressing.
Lift it out into the salad bowl, add to it a very finely-minced shallot, or some minced chives or very small spring onions, the flaked fish, a small tin of royans, or sardines (previously boned and skinned), a spoonful of anchovy vinegar, and a little more oil.
Toss it well together, and serve, after strewing the surface of the salad with a handful of picked shrimps.
This salad is very economical, as it will use all sorts of fish scraps, for the greater the variety the more people seem to like it.
For instance, cold cooked salt cod, flaked, may be used with minced anchovies and dice of hard-boiled egg, instead of the fresh fish and the shrimps; or canned prawns, caviar, a mould of the well-known thon mariné, a tin of royans à la moutarde, or aux tomates, or fillets of kippered fish or bloaters (especially if previously soaked in a little milk), may all be utilised.

Original Text · last edited 4 days ago

MAYONNAISE, VINAIGRETTES, &c.
tomato sauce, in which you have previously stirred a spoonful (according to quantity) of anchovy vinegar, and, if liked, a little grated Parmesan; now arrange the shell-pieces round the green stuff, filling each with some thick tomato purée or mayonnaise, and garnishing this with a little ball of egg butter, a rolled fillet of anchovy, a little caviar, or, in fact, anything handy, and serve.
— (Mélangée).—Cook a small, smoked haddock in milk, or take the remains of a cold cooked one and flake it small, free from skin and bone. Cook a small, fresh haddock or codling and leave it till cold; or take an equivalent amount of cold cooked salmon, lemon sole, or other cold fish, and flake it up. Well wash and dry a “mixed salad,” and break it up pretty small (do not cut it with a knife), put it into a basin with a good supply of French salad dressing, and toss it well together till thoroughly saturated with the dressing; then lift it out into the salad bowl, add to it a very finely-minced shallot, or some minced chives or very small spring onions, the flaked fish, a small tin of royans, or sardines (previously boned and skinned), a spoonful of anchovy vinegar, and a little more oil, toss it well together, and serve, after strewing the surface of the salad with a handful of picked shrimps. This salad is very economical, as it will use all sorts of fish scraps, for the greater the variety the more people seem to like it. For instance, cold cooked salt cod, flaked, may be used with minced anchovies and dice of hard-boiled egg, instead of the fresh fish and the shrimps; or canned prawns, caviar, a mould of the well-known thon mariné, a tin of royans à la moutarde, or aux tomates, or fillets of kippered fish or bloaters (especially if previously soaked in a little milk), may all be utilised.

Notes

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