Note 88 — INDEX

No. 88. Fish en Vinaigrette.—Boil the fish, which may be bass or halibut, in salt water for ten minutes to each pound. When done, stand it aside to cool. When cold, place it in the centre of a large dish. Chop fine the whites and yolks of two hard-boiled eggs, but keep them separate; also chop sufficient parsley to make two tablespoonfuls. Put a string of the yolks next to the fish; next to this put a string of whites, next capers and sprinkle the whole with chopped parsley. Split a lemon in two lengths; then each half into four pieces, and place these on each side of the fish, or the fish may simply be served on a bed of lettuce with a sauce tartare (No. 43.)