Oil Dressing A La Tartare

Ingredients

• % cup of fine salad oil
• 1 tbsp. finely sliced onion
• 2 tbsps. of flour
• % pt. of bouillon
• Juice of % lemon
• 1 pinch of pepper
• Salt to taste
• 1 % tbsps. of minced herbs or minced mixed pickles

Method

1. 1

   Oil, onion and flour are fried light brown, bouillon and lemon juice added, cook a little while, then strain and stir until cold.

2. 2

   Add the herbs or pickles and season with salt, pepper and more lemon juice, if necessary.

3. 3

   If the gravy is too thick, when cold, add more bouillon.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 80. The excerpt below is the record exactly as published.

OIL DRESSING A LA TARTARE. For Hard Boiled Eggs, Cold Beef and Head-Cheese. Quantity for 6 Persons. % cup of fine salad oil 1 % tbsps. of minced herbs or 1 tbsp. finely sliced onion minced mixed pickles 2 tbsps. of flour 1 pinch of pepper % pt. of bouillon Salt to taste Juice of % lemon

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