Remoulade topping
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *INGREDIENTS* | ||
| 16 | eaches | Potatoes, baked |
| TOPPING: | ||
| 16 | eaches | Sweet gherkins, diced |
| 1⅓ | tablespoon | Capers, drained |
| 8 | eaches | Anchovy fillets |
| 4 | eaches | Onion, small |
| 4 | eaches | Egg white, hard cooked |
| 1 | cup | Mayonnaise |
| Salt & pepper to taste | ||
| GARNISH: | ||
| 4 | eaches | Egg yolk, hard cooked, sieved |
| Capers | ||
| Parsley sprigs | ||
| Sweet gherkins, tiny | ||
Directions
This recipe for remoulade was listed as a topping for baked potatoes.
Combine topping ingredients and season to taste. Spoon onto 4 baked potatoes. Garnish with sieved egg yolk, capers, parsley sprig, and tiny gherkin sliced lengthwise and spread out to resemble a fan.
Source: The Art of Cooking - Preparing and Presenting Fine Food by Arnold Zabert
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