{"id":6740,"slug":"fish-piquant","title":"FISH PIQUANT","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Any large fish","Salt","Water","One cup of vinegar","Onions","Celery root","Parsley","The yolks of two eggs","One-half teaspoon of Colman's mustard (dry)","Pepper","A tablespoon of butter","A tablespoon of vinegar","One-half glass water","Some fish gravy","Green onions","Capers","Shallots","One large vinegar pickle","Some astragon","Hard-boiled whites"],"ingredients_norm":["any large fish","salt","water","vinegar","onion","celery root","parsley","egg yolk","colman's mustard","pepper","butter","fish gravy","green onion","caper","shallot","vinegar pickle","astragon","hard boiled white"],"steps":["Cook any large fish in salt water--salmon is particularly nice prepared in this style--add one cup of vinegar, onions, celery root and parsley.","When the fish is cooked enough, remove it from the fire, kettle and all--letting the fish remain in its sauce until the following sauce is prepared:--","Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry), salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half glass water and some fish gravy.","Boil in double boiler until thick.","Take some parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine.","Chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w12:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"3c9a69d3fbd090cc825518d6d732926478c125b9cfa01133d0c58da3dd796b3a","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fish-piquant"}