Sauce Tartare

Ingredients

• yolks of two eggs
• a teaspoonful of vinegar
• a little salt
• a teaspoonful of mustard
• two spoonfuls of oil
• a little Cayenne
• a pinch of parsley

Method

1. 1

   Mix the yolks of two eggs with a teaspoonful of vinegar and a little salt quickly into a cream.

2. 2

   Then add a teaspoonful of mustard well mixed, a little Cayenne, and a pinch of parsley.

3. 3

   Add the oil drop by drop.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.

Sauce Tartare. — Put into a dish yolks of two Salads and Sauces. 77 eggs, a teaspoonful of vinegar, and a little salt. Mix this quickly into a cream. Then add a tea- spoonful of mustard well mixed, a little Cayenne, and a pinch of parsley. The oil (two spoonfuls) should now be added drop by drop. Sauce Robert. — This sauce is served hot. Cut two onions in small pieces, fry light-brown in but- ter, dredge a little flour in the pan, add a teaspoon of vinegar and a little pepper and salt. Boil up, and add half pint of stock or water. Stir over the fire for half an hour, then mix in a teaspoonful of mustard and one of anchovy. Stir for two or three minutes, and then pour on your chops, cutlets, or steak. Chutney Sauce. — Four pounds of apples cut in quarters, and boil until tender in a quart of vinegar. Now boil in another quart of vinegar three pounds of brown sugar. Mix both together, and, when cold, add one pound of currants, one pound of raisins, half a pound of salt, quarter pound of ginger, three ounces of clear garlic, and one ounce of red pepper. The fruit must be minced fine. Sauce Financiere. — A pint of rich stock, an ounce of brown thickening, one glass of Madeira, 73 The Bachelor and the Chafing-dish. one glass of mushroom ketchup, a pinch of Cay- enne, and a piece of glaze. Boil the stock well up with the thickening, then other condiments. Sim- mer fifteen minutes, skim it, then add the glaze. Strain for use. Epicurean Sauce. — It takes time to make this, for after its preparation it must be kept corked in a warm place for a fortnight, and should be shaken every day. Then it must be strained and put in small bottles for use. It is a most delicious and valuable sauce, and is made as follows : Half a pint of mushroom ketchup, half a pint of walnut ketchup, two glasses of port wine, two of Indian soy, three ounces of shallots, half an ounce of Cayenne, half an ounce of cloves, pint and a half of vinegar, and a little pepper. Mix well. frying anything well in a chafing-dish, in various hot condiments to suit the taste. Our bachelor with a convenient larder should never be at a loss to get up a snack of something for a suddenly desired little luncheon at any hour of the day. Canned herrings, shrimps, sardines, boned chicken, turkey, tongue, salmon — even Bologna sausage — all can be easily deviled, and the appetite tempted. Stir in the chafing-dish enough olive-oil to flood it, a spoonful of mustard, half a spoonful of papri- ka, a little salt, and the same of black pepper- Fry until the meat is well browned. Rare roast beef cut in slices is excellent served this way, and further zest may be obtained by adding a few whole olives. The dish should be watched and covered between times. The English admiral Ross left to the cooking world a successful recipe for “ Indian Devil Mix- ture,” This is it ; 8o The Bachelor and the Chafing-dish. Four tablespoons of cold gravy, one of chutney paste, one of ketchup, one of vinegar, two tea- spoons of . made mustard, two of salt, and two of butter. Mix these ingredients first smoothly in a soup-plate. Deviled Duck. — A dish that is generally liked is deviled duck. To prepare it remove the skin and bones of cold roast duck and cut the meat into moderate-sized pieces. Boil the livers and mash to a paste, and put in a saucepan with one table- spoonful of dry mustard, one teaspoonful of salt, a dash of Cayenne pepper, and two tablespoonfuls of lemon juice. Mix thoroughly and gradually; add two tablespoonfuls of melted butter and the same amount of water. In this put one and one-half pints of the cold duck and one gill of Madeira. Place the saucepan over the fire and stir until the mixture is smoking hot. Turn on a hot dish. Deviled Kidneys. — Twelve sheeps’ kidneys split in half ; remove the white tubes and the cen- tre fat portion ; scald the kidneys and remove the skin. Put two ounces of butter in a saucepan ; when hot throw in the kidneys ; cook quickly ; dust with salt and pepper ; put over a tablespoonful of onion juice, tablespoonful Worcestershire sauce. The Devil Dish. 81 and four tablespoonfuls sherry. Serve smoking hot. Deviled Lobster. — Make a paste with salt, dry mustard, curry powder, black pepper, and table oil ; spread it over the lobster, melt an ounce of butter in the dish, lay in the lobster, cook ten minutes if fresh, and simply heat through if canned. Devil — “ Like my Mother used to Make.” — Cold rare roast beef sliced, well buttered as you would bread ; cover with mixed mustard, a little black pepper and salt, a spoonful of vinegar, and fry until it curls. Deviled Eggs and Anchovy Toast. — Put a walnut of butter in the chafing-dish, half a tea- spoonful of dry mustard, two tablespoonfuls of tomato sauce, one of Worcester and one of mush- room sauce. Put into this four hard-boiled eggs sliced, salted and peppered. When heated place the eggs on toast, previously spread with anchovy paste. 6 THE-AOToCRAT* f|-eHAFIH0-D5H “ What will this sister of mine do with rice ? But my father hath made her mis- tress of the feast and she lays it on ! ” — Winter’s Tale. Curried Rice. — One of the simplest and most palatable of dishes is curried rice. Wash half a pound of rice in two waters and pick it very clean. Put it into two quarts of boiling water, in which two teaspoonfuls of

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