French
Sauce Tartare
From Cookery for every household, 1914
Serves 2
For garlic flavor, rub the basin with garlic before adding the sauce.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 305. The excerpt below is the record exactly as published.
and chervil, mixed in equal quantities, wash and pick them carefully. Put them into a saucepan of boiling water, slightly salted, boil 6 or 7 minutes, then drain and press as dry as possible. Put the greens into a mortar, pound them well and rub through a fine sieve. Add this green puree to a small quantity of mayonnaise sauce to make it a pretty apple-green colour. If not perfectly smooth, wring the sauce through a tammy-cloth. 755. Red Mayonnaise Wash and dry some lobster coral, pound it in a mortar, and rub it through a hair sieve. Add this to some mayonnaise sauce to make it a pretty pink colour. 756. Mint Sauce (Sauce Menthe) 2 table-sps. chopped mint. 1 table-sp. brown sugar. 2 table-sps. boiling water. 1 gill brown vinegar. Put the sugar into a basin or sauce-boat, pour over it the boiling water and stand until dissolved. Wash the mint, which should be young and fresh, pick it from the stalks, dry, and chop it finely. Mix all the ingredients together and stand two or three hours before serving. Serve with roast lamb. 757. Sauce Ravigote (Cold) Salad dressing. 1 tea-sp. each chopped parsley, gherkin, capers, chervil, and tarragon. Make the salad dressing according to Recipe 749, and add to it the above ingredients all finely chopped. A little finely chopped chives or shallot may also be added if liked. 758. Sauce Rgmoulade | pt. mayonnaise sauce. 1 tea-sp. chopped parsley 1 tea-sp. chopped tar- ragon. 1 tea-sp. chopped chervil 1 tea-sp. chopped gher- kins. 1 tea-sp. chopped capers 1 tea-sp. anchovy es- sence. \ tea-sp. made mus- tard. A pinch of cayenne. Make the mayonnaise sauce, add to it all the above ingredients and mix well. Serve with cold fish or as a salad dressing. 759. Sauce Tartare \ pt. mayonnaise sauce. 1 tea-sp.chopped parsley I tea-sp.chopped capers. 1 tea-sp. chopped gher- kin. 1 tea-sp. each chopped tarragon and cher- vil. A pinch of sugar.
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