Sauce Tartare (Another Recipe)
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.
SAUCE TARTARE Another Recipe Boil one egg hard, take the yolk when cold and pass through a hair sieve. Mix the raw yolk of another egg with the yolk passed through the sieve; then add salad oil very gently and stir till it becomes thick. Then add tarragon and chili vinegars to taste
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