Crossposted--be sure to delete extra group if replying.

Another interesting (to me, anyway) recipe, found in my new
treasure-trove.... In answer to a query about tartar sauce, there
is a recipe for cold tartar sauce and then this...

Hot Tartare Sauce [sic]
Source: American Cookery, November 1921, page 296.
Formatted etc. by Jean B.

1 Tbsp chives
1 Tbsp parsley
1 Tbsp pickled gherkins
1 Tbsp olives
1 Tbsp capers
1 c thick white sauce
1 Tbsp vinegar

Put chives, parsley, gherkins, olives, and capers through a food
chopper. Stir into white sauce. Heat, stirring constantly, but
don't allow to boil. Add vinegar just before serving.





--
Jean B.

Jean B. wrote:
> Crossposted--be sure to delete extra group if replying.
>
> Another interesting (to me, anyway) recipe, found in my new
> treasure-trove.... In answer to a query about tartar sauce, there
> is a recipe for cold tartar sauce and then this...
>
> Hot Tartare Sauce [sic]
> Source: American Cookery, November 1921, page 296.
> Formatted etc. by Jean B.
>
> 1 Tbsp chives
> 1 Tbsp parsley
> 1 Tbsp pickled gherkins
> 1 Tbsp olives
> 1 Tbsp capers
> 1 c thick white sauce
> 1 Tbsp vinegar
>

by hot, this means boiled. i like to add horeseradish, that will add
some good heat.

harriet & critter in azusa
> Put chives, parsley, gherkins, olives, and capers through a food
> chopper. Stir into white sauce. Heat, stirring constantly, but
> don't allow to boil. Add vinegar just before serving.
>
>
>
>
>
> --
> Jean B.