Fish a la Tartare from The Settlement Cook Book by Lizzie Black Kander
Boil, and bone the fish, leaving it whole or cut in portions for serving. Rub the yolks smooth with the mustard and the oil, add the rest of the ingredients, the chopped ingredients last. Season to...
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Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Serving platter
Ingredients
- 3½ lbs. fish, pike or trout
- 1 tablespoon salad oil
- Salt
- pepper
- 1 tablespoon onion, finely chopped
- 1 cup strained fish liquid
- 1 teaspoon chopped parsley
- 1 tablespoon pickles, finely chopped
- 1 tablespoon vinegar
- 1 tablespoon capers
- 1 tablespoon powdered sugar
- 1 tablespoon catsup
- 4 hard cooked whites of eggs, chopped
- ¼ cup Mayonnaise dressing
- 4 hard cooked yolks of eggs
- 1 teaspoon mustard
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