Note No. 43 — INDEX
Reading edition
Sauce Tartare.—Cold. Chop fine one shallot, with half a tablespoon of chervil, same of tarragon, and twelve capers chopped fine. Put all in an earthen bowl with half a teaspoon of dry mustard, two raw eggs, a teaspoon of vinegar (drop by drop,) salt and pepper. Pour in lightly while stirring, one cup of olive oil, and if too thick add a little more vinegar. Taste until seasoned to suit. Serve with cold salmon.