Hot Tartare Sauce

Ingredients

• ^ pint Bechamel sauce
• 1 or 2 yolks of eggs
• Lemon juice
• 1 teaspoonful c
• Cayenne and salt
• 1 teaspoonful chopped gherkin
• 1 teaspoonful chopped capers
• lopped parsley

Method

1. 1

   Have the Bechamel sauce hot; add the yolks, and stir till cooked without boiling.

2. 2

   Stir in the gherkins, capers, and parsley, and add enough lemon juice to make the sauce piquant.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 37. The excerpt below is the record exactly as published.

HOT TARTARE SAUCE. ^ pint Bechamel sauce. 1 or 2 yolks of eggs. Lemon juice. 1 teaspoonful c Cayenne and salt. 1 teaspoonful chopped gherkin. 1 teaspoonful chopped capers, lopped parsley

Cook this with the app: pantry check, scaling, and the assistant.