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Classic
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page 341
When making the salad, after boning the fish, cut it into small pieces, cut the
lamprey crosswise into pieces about 1 inch in length, serve with 1/2 cupful of
capers to which may be added 30-40 oysters and 20 crabtails, either whole or cut
into pieces.
The following sauce is poured over the fish: 3 hard boiled eggs and 1 raw egg
are rubbed together with 1 cupful of strong meat bouillon, about 4
tablespoonfuls of salad oil, 2 teaspoonfuls of mustard, 1 teaspoonful of sugar,
a little white pepper, 1 tablespoonful of thick cream, vinegar and a little
salt, all stirred together.
5. Pike Salad.Medium-sized pike are emptied, washed, cleaned and cooked in
salted water with plenty of onions until done. Take from the stove and leave
them in the water for 10 minutes as the fish will be salted better in this way.
Then put the pike on a dish to cool, take out the bones, skin and divide into
pieces. In the meantime cook large crabs in salted water with a little vinegar.
The vinegar will give the crabs a prettier red color. Then take the meat out of
the crabs. In the meantime boil a few eggs until hard, rub the yolks and stir
with vinegar, (the yolks will not bind as well in oil), mix with finely chopped
eschalots and chopped anchovies, briskly stirring in vinegar, olive oil and a
little pike broth, pass the sauce through a sieve and stir in a little mustard
and chopped parsley. After the anchovies have been prepared as for bread and
butter, cut some lemons into thin slices, lay the pike into a deep dish, mix
with the meat of the crabs, pour over it the sauce, put over this the capers and
garnish the dish as follows: Around the edge put the crabtails with the points
turned to the outside of the dish, put the anchovies over the fish crosswise or
in the form of a star, between these the lemon slices, put a quartered lemon
around the edge and at last the cut crab claws, between the tails.
6. Lobster Salad with Caviar. The lobster is boiled as directed in Division F,
the meat taken out of the shells, cut into long pieces and laid into a salad
bowl. Pour over it a sauce made of the yolks of hard boiled eggs, pepper, salt,
olive oil, vinegar, white wine, finely chopped tarragon, parsley and a few
eschalots. The salad is garnished with anchovies, capers, hard boiled
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