Recipe or source entry
Salmon a la Tartare
The slices of salmon are to be grilled as in the foregoing case; and when done, placed on a dish neatly overlapping each other.
Some Tartar sauce, No. 38, or Prince of Wales sauce, No. 81, must be previously poured into the dish, and elegantly garnished round with Indian pickles, anchovies, olives, capers, and gherkins.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/salmon-tartare.html- Legacy revision
8531e8373e9b- Source checksum
cae8b333f2aca52b6515977d8496e3b8bf0a22f430e756181ec01e3745fe233a- Legacy text checksum
4a82b9221746da248264e316059594317e8bac6d148dc99f5fd9826024cac7a8
Cite this page
Salmon a la Tartare. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/salmon-tartare.html