Sauce a la Tartare (French)
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 58. The excerpt below is the record exactly as published.
SAUCE A LA TARTARE (FRENCH). Put in an earthen bowl some parsley and a little new onion chopped very fine; add salt, pepper, a little vinegar, a tea- spoonful of French mustard, the yellow of two raw eggs, three large spoonfuls of cold white sauce (see white sauce). Pour in gradually about five spoonfuls of oil
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