Note 69 — INDEX

No. 69. Fish a la Vinaigrette.—(Serve cold.) This may be made of fish cooked expressly for the dish, or remnants of almost any kind of cooked fish may be used. The very best fish for the purpose is the striped bass, for its flesh is remarkably white, very firm, and possesses a fine flavor. First stick the fish with cloves, then boil it in vinegar and water. Remove the skin and head, if a whole fish, and set aside to cool. When ready to serve, place it on a napkin on a bed of crisp lettuce. Garnish with sprigs of parsley, slices of cucumber, water cresses, sliced lemon, or boiled sliced beats, any of these are suitable. Serve with a sauce tartare (No. 43.) If remnants of cooked fish are used, they should be heaped in the center of the dish and garnished same as the whole fish, and the sauces may be served separately, or poured over the fish; if the latter way, it should not be garnished until the same is poured over it. A nice hot weather dish.