Perch

 

Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce

HOME  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  SEAFOOD SAUCES  |  Key West Recipes  |  Bibliography  |  Links

SEAFOOD SAUCE RECIPES

 STORE SAUCES
 Anchovy Catchup (1851)
 Bechamel Sauce (1896)
 Caper Sauce (1896)
 Cucumber Sauce (1896)
 Drawn Butter Sauce (1896)
 English Sauce (1845)
 Fish Sauce (1903)
 Gooseberry Sauce (1845)
 Hollandaise Sauce I (1896)
 Hollandaise Sauce II (1896)
 Kitchiner's Fish Sauce (1851)
 Lemon Sauces (1903)
 Lobster Butter (1845)
 Lobster Catchup (1851)
 Lobster Sauce (1805)
 Lobster Sauce (1896)
 Steward's Sauce (1845)
 Maitre D'Hotel Butter (1896)
 Oyster Catchup (1851)
 Oyster Sauce (1805)
 Oyster Sauce (1851)
 Oyster Sauce (1896)
 Pontac Catsup (1845)
 Quin's Sauce (1845)
 Remoulade (1845)
 Sea Catchup (1851)
 Sharfe Fish Sauce (1903)
 Shrimp Chatney (1845)
 Shrimp Sauce (1805)
 Shrimp Sauce (1896)
 Tartar Sauce (1845)
 Tartar Sauce (1879)
 Sauce Tartare (1896)
 Tartare Sauce (1903)
 Tomato Sauce (1896)
 Sauce Tyrolienne (1896)
 White Sauce (1896)

TARTARE SAUCE No. 1
("The Settlement" Cook-Book, 1903)


Chop very fine a small onion, twelve capers. Place these in an earthen bowl with one-half teaspoonful dry English mustard, two raw yolks, one-quarter teaspoonful salt, and one-eighth teaspoonful pepper. Pour in very lightly one cupful good olive oil.
 

TARTARE SAUCE No. 2.
("The Settlement" Cook-Book, 1903)

    1 teaspoon mustard,
    1/8 teaspoon pepper,
    1 teaspoon powdered sugar,
    1/4 teaspoon salt,
    Few drops of onion juice,
    1/2 cup of oil,
    3 tablespoons vinegar,
    1 tablespoon chopped olives,
    1 tablespoon capers,
    1 tablespoon pickles,
    2 yolks.

Mix in the order given, add the yolks and stir well. Add the oil slowly, then vinegar and chopped ingredients. Will keep for several weeks.


 

Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links  |  About & Contact


Please feel free to link to any pages of SeafoodFish.com from your website.

For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2012 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.