Home Recipes Cook Books Food Categories Featured


(Fish) - (The International Jewish Cook Book)

Cook any large fish in salt water--salmon is particularly nice prepared
in this style--add one cup of vinegar, onions, celery root and parsley.
When the fish is cooked enough, remove it from the fire, kettle and
all--letting the fish remain in its sauce until the following sauce is
Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),
salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half
glass water and some fish gravy. Boil in double boiler until thick. Take
some parsley, green onions, capers, shallots and one large vinegar
pickle and some astragon, chop all up very fine; chop up the hard-boiled
whites separately and then add the sauce; mix all this together
thoroughly, then taste to see if seasoned to suit.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1751 times.

Home Made Cookies.ca