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.