Sauce Tartare

Ingredients

• one cup of Mayonnaise Dressing
• one finely chopped shallot
• one tablespoon finely chopped capers
• one tablespoon finely chopped sweet gherkins
• one tablespoon finely chopped olives
• one-half tablespoon finely chopped parsley
• one-half tablespoon finely chopped fresh tarragon

Method

1. 1

   Mix all ingredients well and keep cool until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 38. The excerpt below is the record exactly as published.

Sauce Tartare Shredded Potatoes Asparagus on Toast Lettuce with Cream Dressing Cherry Roly-Poly Cherry Sauce Coffee H 4. CHICKEN CONSOMME: WITH POACHED EGG YOLKS Heat six cups of Chicken Consomme to the boihng point. Poach the yolks of six eggs in hot water until firm; remove from water with a skimmer. Place one yolk in each Bouillon cup and pour on hot consomme. Sprinkle slightly with finely chopped chives or parsley. FRIED PERCH Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses. SAUCE TARTARE Tc one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve. rZd Sunday 5^ S ufiday Dinners 85 SHREDDED POTATOES Wash, pare and cut potatoes in one-eighth inch sli'jes. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one h jur in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch. ASPARAGUS TIPS IN CROUSTADES Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Bechamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread). BECHAMEL SAUCE 4 tablespoons butter. J^ cup hot thin cream. 4 tablespoons flour. Yolk 2 eggs. \Yi cups highly seasoned chicken Salt, pepper, few grains nutmeg, stock. Process: Melt butter in a saucepan, add flour, stir to a smooth paste; add stock slowly, stirring constantly; add cream and con- tinue stirring. Bring to boiling point, remove from range and add ^gg yolk slightly beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot water. Do not allow sauce to boil after adding yolk of egg. LETTUCE WITH CREAM DRESSING Pick over, wash thoroughly young tender lettuce; cut off the roots and drain. Beat one-half cup heavy cream until solid. Add two tablespoons vinegar diluted with one tablespoon cold water. Add one tablespoon finely chopped chives

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