French

Sauce Tartare

Name: Sauce Tartare
Yield: 8 servings
Cuisine: French
Ingredients: a cupful of Mayonnaise No. 5; one tablespoonful of capers; three chopped olives; two chopped gherkins or small pickles; a half teaspoonful of finely-chopped green herbs

From The new Annie Dennis cook book, 1905

Serves 8

Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 99. The excerpt below is the record exactly as published.

Sauce Tartare To a cupful of Mayonnaise No. 5, add one table- spoonful of capers, three chopped olives and two chopped gherkins or small pickles and a half teaspoon- ful of finely-chopped green herb

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