Fish Salads.
fish. Marinate, while hot, with three tablespoonfuls of oil, one tablespoonful of vinegar or lemon juice, and salt and pepper. When cold put the fish on a serving-dish, and, using endive or Boston Market lettuce, put the ends of the leaves beneath the fish, so that the tops of the leaves will fall over upon the fish. Garnish the top with stars of mayonnaise. Between the leaves dispose sliced pim-olas and fans cut from small gherkins. Serve mayonnaise with the salad.
Fillets of Halibut in Aspic, with Cucumber-and-Radish Salad.
Ingredients.
- 2 slices of halibut, cut half an inch or less in thickness.
- 1 lobster (a pound and a half ).
- 3 tablespoonfuls of butter.
- ¼ a cup of flour.
- ¼ a cup of cream.
- ¼ a cup of stock.
- A dash of paprica.
- 1 tablespoonful of lemon juice.
- 1 teaspoonful of chopped parsley.
- ¼ a tablespoonful of salt.
- 1 quart of aspic.
- Olives.
- A bunch of radishes.
- 2 cucumbers.
- French dressing.
Method.—Remove the skin and bone from the halibut, thus securing eight fillets. Season with salt, pepper, onion and lemon juice. Chop the lobster meat fine; melt the butter, cook in it the flour and seasonings, add the cream and lobster stock, and, when cooked, stir in the chopped lobster. When cool spread upon one side of the fillets, roll up the fillets and fasten with wooden
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