Sauce Tartare

Name: Sauce Tartare
Ingredients: half a pint of remoulade; a spoonful of minced herbs (parsley, chervil, chives, tarragon, &c.); a small tablespoonful of made English mustard; a teaspoonful of chilli vinegar; a dust of cayenne

From The "Queen" cookery books: Entrees, 1901

Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 107. The excerpt below is the record exactly as published.

Sauce Tartare. — To half a pint of remoulade add a spoonful of minced herbs (parsley, chervil, chives, tarragon, &c.), a small tablespoonful of made English mustard, a teaspoonful of chilli vinegar, and a dust of cayenne

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