"fish salad is a good way to use up your leftover fish..."
Cut a large fish into slices and boil the trimmings in water to cover with a chopped onion, a little butter, and pepper and salt to season.
Boil for fifteen minutes, strain, and simmer the sliced fish in it until done. T
ake up the fish carefully and squeeze the juice of three lemons into the liquid. Season with cayenne, take from the fire and add the yolks of six eggs and the whites of three beaten with a little cold water.
Reheat but do not boil; pour over the fish and let cool. Serve very cold.
FISH SALAD À LA TYROLIENNE
Add one cupful of cooked shrimps, cut into dice, to two cupfuls of cold cooked flaked fish.
Mix with four tablespoonfuls of vinegar, two tablespoonfuls of capers, a pinch of celery seed, and a little pepper.
Add one green pepper freed from seeds and shredded.
Mix with Mayonnaise and serve on lettuce leaves with a garnish of hard-boiled eggs.
Return from Fish Salad to Cape Cod Cooking