Sauce rémoulade from James Beard's New Fish Cookery by James A. Beard
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dry mustard
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anchovy paste
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Accompaniments: Cold poached cod; Pan-fried croakers; Cold eel (Eels in jelly); Fried halibut; Sautéed kingfish à l'Anglaise; Cold redfish; Poached salmon; Cold poached salmon; Sautéed sea bass; Pan-fried sea trout; Sautéed sheepshead; Sautéed smelt; Fried smelt; Stuffed striped bass 2; Fried fingers of tuna; Cold poached tuna; Sautéed whitebait; Whitebait pancakes; Cold carp with various sauces; Fried catfish; Poached catfish; Cold pike with various sauces; Broiled suckers; Cold poached sucker; Trout à l'Anglaise; Crabmeat cocktail or crabmeat as a first course; Fried soft-shelled crabs; Oyster fritters; Scallops as an appetizer; Shrimp as a first course-cold; Shrimp aspic ring; Fried frogs' legs 2
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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