Tartare Sauce

Ingredients

• one-half cup oil
• one tablespoon of chopped parsley
• one tablespoon of olives
• one tablespoon of capers
• one tablespoon of cucumber pickles

Method

1. 1

   Make like a mayonnaise, using oil and adding the chopped ingredients.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 158. The excerpt below is the record exactly as published.

Tartare Sauce Make like a mayonnaise, using only one-half cup oil and add one tablespoon each of chopped parsley, olives, capers and cucumber pickles. Celery Sauce Wash and pare a bunch of celery; cut it into pieces and boil it gently until it is tender; add a half pint of cream and a small piece of butter rolled in flour ; now boil it gently. This is a good sauce for fowls of all kinds, either roasted or boiled. Tomato Sauce for Macaroni Stew one-half a can of tomatoes and half a small onion ten minutes. Rub through a strainer or sieve. Cook one tablespoon butter and one of flour in sauce-pan ; add the strained tomatoes, salt and pepper and pinch of sugar. Filling for Chicken and Turkey Three cups roll stale bread, two tablespoons butter, one tablespoon of chopped parsley

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