Tartare Sauce
From Principles of cooking, 1914
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 Principles of cooking (1914) by Emma Conley, page 67. The excerpt below is the record exactly as published.
Tartare Sauce, Drawn Butter, or Hollandaise Sauce. Fried Fish. — Fish may be fried whole, or skinned and boned and cut into slices. Fish like fresh salmon and lake trout are sold sliced and ready for frying. Season with salt, pepper, and roll in flour or corn meal, or in egg and crumbs. Sauté slowly in bacon fat, salt pork, lard, or olive oil until deep brown, or fry in deep fat. Tartare Sauce. — Mix one tablespoon of vinegar, one teaspoon of lemon juice, one fourth teaspoon of salt, one tablespoon of Worcestershire sauce, and heat over hot water. Brown one fourth cup of butter
Cook this with the app: pantry check, scaling, and the assistant.