Boil a large cod in the morning. Let it cool; then remove the
skin and bones. For sauce put some thick cream in a porcelain
sauce-pan and thicken it with corn-flour which has been mixed
with cold water. When it begins to boil stir in the beaten
yolks of two eggs. As it cools beat it well to prevent it from
being lumpy, and when nearly cold stir in the juice of two
lemons, a little tarragon vinegar, a pinch of salt, and a
_soupçon_ of cayenne pepper. Peel and slice some very ripe
tomatoes or cold potatoes, steep them in vinegar with cayenne,
pounded ginger, and plenty of salt. Lay these around the fish
and cover with cream sauce. The tomatoes and potatoes should
be carefully drained before they are placed around the fish.
A salmon covered with a green sauce is a famous dish for a ball
supper; indeed, there are thirty or forty salads with a cold fish
foundation.
This art of dressing cold vegetables with pepper, salt, oil, and
vinegar, should be studied. In France they give you these salads to
perfection at the _déjeuner à la fourchette_. Fillippini, of
Delmonico's, in his admirable work, "The Table," adds Swedish salad,
String Bean Salad, Russian Salad, Salad Macédoine, _Escarolle_,
_Doucette_, _Dandelion à la coutoise_, _Baib de Capucine_,
Cauliflower salad, and _Salad a l'Italian_. I advise any young
housekeeper to buy this book of his, as suggestive. It is too
elaborate and learned, however, for practical application to any
household except one in which a French cook is kept.