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

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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)

TARTAR SAUCE
(Modern Cookery, 1845)

Sauce B la Tartare.


Add to the preceding remoulade, or to any other sauce of the same nature, a teaspoonful or more of made mustard, one of finely-minced shalots, one of parsley or tarragon, and one of capers or of pickled gherkins, with a rather high seasoning of cayenne, and some salt if needed.

The tartar-mustard of the previous chapter, or good French mustard, is to be preferred to English for this sauce, which is usually made very pungent, and for which any ingredients can be used to the taste which will serve to render it so. Tarragon vinegar, minced tarragon and eschalots, and plenty of oil, are used for it in France, in conjunction with the yolks of one or two eggs, and chopped capers, or gherkins, to which olives are sometimes added.


 

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