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Classic
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page 128
TARTARE SAUCE FOR FISH
E. D. P.
The yolks of 2 hard-boiled eggs,
The yolks of 2 raw eggs,
8 tablespoonfuls of olive oil,
3 dessertspoonfuls of vinegar,
1 teaspoonful of chopped onion,
1 tablespoonful of capers,
Salt and cayenne pepper to the taste.
Mash the hard-boiled eggs; add the raw eggs to them, and beat until perfectly
smooth and light. Then beat in well the oil and vinegar alternately. Add the
onion and capers; lastly the salt and cayenne pepper. Serve cold in a
sauce-boat.
TIMBALE SAUCE
1 pint of cream,
1 heaping tablespoon of butter,
1/2 can mushrooms chopped,
1 tablespoon flour.
Rub the butter and flour together and add the cream slowly; add the mushrooms;
season highly with paprika and salt; boil till thick, stirring all the time;
serve very hot.
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