Fish a la Tartare

Name: Fish a la Tartare
Ingredients: 4 hard cooked yolks of eggs; 3½ lbs. fish, pike or trout; 1 cup strained fish liquid; 1 teaspoon chopped parsley; Salt and pepper to taste; 1 tablespoon pickles, finely chopped; 1 teaspoon mustard; 1 tablespoon vinegar; 1 tablespoon salad oil; 1 tablespoon catsup; 4 hard cooked whites of eggs, chopped; ¼ cup Mayonnaise dressing; 1 tablespoon powdered sugar; 1 tablespoon capers; 1 tablespoon onion, finely chopped

Preparation info

Difficulty
Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

About

Ingredients

3½ lbs. fish, pike or trout
1 teaspoon mustard
4

Fish course
Pescatarian
Gluten-free

Method

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 taste.