Recipe or source entry
Tartar Sauce
Prepare some mayonaise, No. 37, and mix therewith a tablespoonful of French mustard, a little chopped spring onions, and some chopped tarragon and chervil; and a teaspoonful of anchovy.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/tartar-sauce.html- Legacy revision
8531e8373e9b- Source checksum
0eba9928c75e125118522c108107f9811cac0f44b48ee3579a3d4280e680cdfe- Legacy text checksum
573f8fe8fa14dd0ef028df72c6d5587242eb1b77277c603af824e707e2a43035
Cite this page
Tartar Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/tartar-sauce.html