Tartare Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 34. The excerpt below is the record exactly as published.
Tartare sauce. Take three tablespoonfuls of béchamel sauce (see 16th of August), stir in a bowl with two yolks of egg, a little salt, pepper, and grated nutmeg ; when well mixed, add some olive oil, drop by drop, until the sauce is quite thick, flavour with a few drops of tarragon, add a little finely-chopped chervil, tarragon, and eschalot
Cook this with the app: pantry check, scaling, and the assistant.