Fish a la Tartare

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

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

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.