| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Appetizers, Salads- fis |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fillet of halibut |
| 2 |
sl |
Lemon |
| 1 |
sm |
Onion |
| 3 |
|
Pieces allspice |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
|
Hard-boiled eggs; chopped |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Chili sauce |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Finely cut strips of green pepper |
| 1 |
|
Carrot; grated |
INSTRUCTIONS
Combine halibut with lemon, onion and seasonings and steam until tender.
Drain, cool and flake. Combine eggs, celery, chili sauce, mayonnaise, green
pepper and carrot and add to fish. Mix, correct seasonings to taste, and
chill thoroughly. May be molded.
Serves 8 to 10.
The Chosen- Appetizers and Desserts p. 40 Edited by Marilyn Stone The Triad
Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X
Original recipe from: Recipes By Request B'Nai Shalom Sisterhood,
Blountville, TN
Recipe by: The Chosen- Appetizers and Desserts p. 40
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 27,
1998, converted by MM_Buster v2.0l.
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