Poultry a la Tartare

Ingredients

• the yolk of an egg
• a table-spoonful of dry mustard
• a little pepper
• salt
• a small pinch of cayenne
• eight table-spoonfuls of salad-oil
• a tea-spoonful of vinegar
• three shallots finely minced
• a tea-spoonful of chopped tarragon
• a tea-spoonful of chopped chervil
• five or six drops of the essence of anchovies

Method

1. 1

   Divide the remains of a turkey, capon, or any poultry into neat joints.

2. 2

   Dip in egg and bread-crumbs, then into clarified butter, then into egg and bread-crumbs again.

3. 3

   Set aside.

4. 4

   Beat the yolk of an egg, add mustard, pepper, salt, and cayenne.

5. 5

   Gradually add salad oil, stirring well.

6. 6

   Stir in vinegar, then more oil and vinegar until the sauce is thick as custard.

7. 7

   Add shallots, tarragon, chervil, and essence of anchovies.

8. 8

   Pour the cold sauce over the dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1355. The excerpt below is the record exactly as published.

Poultry a la Tartare. — Divide the remains of a tm-key capon or any poultry into neat joints, dip those in egg and bread-crumbs, then into clarified butter, then. into egg and bread-crumbs again, and set them aside untU wanted. Put the yolk of an egg into a bowl, and beat it for two or three minutes. Add a table-spoonful of dry mustard, a little pepper and salt, and a small pinch of cayenne, and, very gradually, eight table-spoonfuls of salad- oil. The oil should be put in first in dro2:)S and afterwards in tea-spoonfuls, beating well between each addition. Stir in a tea-spoon- ful of vinegar, and then more oil and vine- gar in the same proportion until the sauce is as thick as custard. Taste it, and add a larger proportion of vinegar if liked, but this will make the sauce thinner, which is not de- sirable. Add three shallots finely minced, a tea-spoonful of chopped tarragon and chervil, and five or six drops of the essence of an- chovies

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