From: The Thorough Good Cook

Fish: 19. Salmon a la Tartare

Marinade and broil the salmon; mix six yolks of eggs in a round-bottomed basin, with half a tablespoonful of made mustard and a little salt; place it on ice, and work in gradually about a pint of the finest olive oil: this would serve for two or three slices; add by degrees a tablespoonful of tarragon vinegar, and one of Chili vinegar, with cayenne pepper and lemon juice. This sauce should be very sharp, but, above all, do not let it be thin, as it must be worked on the ice till it is sufficiently stiff to bear the weight of the salmon; cover the dish about half an inch thick with the sauce, within half an inch of the edge all round; glaze the salmon as you take it from the gridiron, place it on the sauce, and serve. Bear in mind that the dish must be kept cold.

Log in or register to write something here or to contact authors.