Sauce Tartare

Ingredients

• One teaspoonful of mustard
• 3 tablespoonfuls of vinegar
• i tablespoonful of melted butter
• i t^aspoonful of salt
• a dash of cayenne
• 3 eggs beaten separately

Method

1. 1

   Cook until it thickens.

2. 2

   When cold, add whipped cream and some capers.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 7. The excerpt below is the record exactly as published.

3 tablespoonfuls of vinegar. Beat all together. Miss Fisher. l/ALEUTINrC VALENTINE & GOMPflNY. VMr n ISHLO Coach and Car farnisbes and Colors. 22 SALADS AND SAUCES. SALAD DRESSING. One tablespoonful of flour, butter J^ the size of an egg, small teaspoonful of mustard, a little salt, a little red pepper, i teaspoonful sugar, ^ coffeecup of water, 5^ coffeecup of vinegar. Cook thoroughly over boil- ing water, then beat the yolks of 3 eggs, stir in and cook a minute longer; then stand until thoroughly cold, when thin with cream. Mrs. F. B. Hooker. SALAD DRESSING. One-half pint of cream, 3 eggs, ^ cupful of vinegar, y^ cupful of butter, melted, i teaspoonful of salt, i level teaspoonful of sugar. Mustard and pepper may be added if desired. Boil in double boiler until it thickens, taking care it does not curdle. Bottle and keep cool. Mrs. J. B. Wheatley. MAYONAISE DRESSING. Yolk of I hard boiled egg, powdered, add i raw yolk, i/^ teaspoonful each of salt and mustard, a little cayenne Stir this well and add by degrees salad oil, constantly beating. When nearly done, add vinegar or lemon juice, a small quantity. Set in a cool place. Mrs. W. D. McKey. SAUCE TARTARE. One teaspoonful of mustard, 3 tablespoonfuls of SALADS AND SAUCES. 23 vinegar, i tablespoonful of melted butter, i t^aspoonful of salt, a dash of cayenne, 3 eggs beaten separately

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