Informational Site NetworkInformational Site Network
Privacy
 
Home Recipes Cook Books Food Categories Featured

SAUCE TARTARE

(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)







Add to a half pint of well-made mayonnaise dressing two olives, one
gherkin and one small onion, chopped fine. Chop sufficient parsley to
make a tablespoonful, crush it in a bowl and add it first to the
mayonnaise. Stir in at least a tablespoon of drained capers and serve
with fried or broiled fish.

Other Recipes


SAUCE TARTARE

1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and
seasoning. Add boiling water slowly. Stir over boiling water until
thick. Serve immediately.

Other Recipes


Sauce Tartare

may be made by beating a small tablespoonful of butter to a cream,

adding salt, pepper, dry mustard and sugar to taste and the raw yolk of

an egg. Add a tablespoonful of olives, small cucumbers and capers

chopped very fine and a few drops of onion juice. Serve with mock fish

cutlets and croquettes.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1671 times.

Home Made Cookies.ca