Tartar Sauce. — Put the yolk of an egg
quite free from white into a basin, and beat it
for a minute or two -with a pinch of salt, a pinch
of pepper, and a table-spoonful of dry mustard.
Stir into this, first in drops and afterwards
in tea-spoonfuls, four table-spoonfuls of pure
salad oil, and be careful to beat the sauce for
a minute or two between every addition, as its
excellence depends in a great measure upon this
being done. After each si.K tea-spoonfuls of
oil put in a tea- spoonful of vinegar. Wash
and mince finely three shallots, six small
gherkins, and a table-spoonful of mixed chervil
and tarragon. Put these into the sauce with a
pinch of cayenne✪ Tartar Sauce. Mix thoroughly, and serve.
If the sauce is not immediately wanted, it
should be kept in a cool place. Time to mix
the sauce, half an hour. Probable cost, 8d.
Sufficient for five or six persons.
Tartar Sauce (another way) . — Wash and
mince finely four shallots. Put them into a mor-
tar with a tea-spoonful of chopped tarragon or
cher\-il (or both), a tea-spoonful of dry mustard,
a tea-spoonful of salt, half a tea-spoonful of
pepper, and the hard-boiled yolks of two eggs.
Pound these ingredients until quite smooth. Put
them into a bowl, and mix with them very
gradually three table-spoonfuls of pure salad-
oil. The oil should be put in first in drops,
and afterwards in tea-spoonfuls, and the sauce
should be well beaten between each addition.
If this point is carefully attended to, there will
be no danger of the sauce cui-dling. A\Tien
the oil is thoroughly incorporated, add three
dessert-spoonfuls of best \dnegar and one of
chilli vinegar. Serve in a tureen.
Tartlet-tins [see illustration accompany-
ing the article on Almond Cheesecakes).
Tartlets. — Tartlets may be made with
puif paste, almond paste, or any sweet pastry.
They are made as follows : — Butter some patty-
l^ans, and line them with pastry rolled out to
the thickness of a quarter of an inch. Trim
them neatly, put a little crust of bread into
each tartlet — or what will answer the same
purpose, which is to keep the pastry from puff-
ing up in the centre — prick two or three holes
in the bottom of the tart : bake in a quick
oven. When they are two-thirds baked, take
the tartlets out of the oven, remove the bread,
and in its place put a spoonful of jam or mar-
malad✪ Tartletse. Return them to the oven, and bake
until done enough. Let them get cold before
serving, ornament prettily, and send them to
table piled high on a dish covered with a
white nai>kin. Some cooks put the jam into
the_ tartlet before it is baked at all, but this
spoils both the taste and the appearance. Time
to bake the tartlets, about a quarter of an hour.
Probable cost, about Id. each. Sufficient, half a
pound of pastry will make a moderate-sized dish
of tartlets.
Tartlets (another way).— Roll out the
pastry to the tliickness of a quarter of an inch.
Stamp it out in an e\'en number of rounds of
uniform size, and make half of these into
by pressing a small cutter quite through the
[ centre of them. Moisten the edges of the
rounds, place the rings upon them, and press
them tightly together. Put the tartlets on a
! baking-tin, and bake them in a well-heated oven.
I As soon as they are done enough, take them
I out of the oven, and before they are cool fill
them with jam or mannalade. Lay a pastiy
Page 1968 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tartar Sauce. — Put the yolk of an egg quite free from white into a basin, and beat it for a minute or two -with a pinch of salt, a pinch of pepper, and a table-spoonful of dry mustard. Stir into this, first in drops and afterwards in tea-spoonfuls, four table-spoonfuls of pure salad oil, and be careful to beat the sauce for a minute or two between every addition, as its excellence depends in a great measure upon this being done. After each six tea-spoonfuls of oil put in a tea- spoonful of vinegar. Wash and mince finely three shallots, six small gherkins, and a table-spoonful of mixed chervil and tarragon. Put these into the sauce with a pinch of cayenne. Mix thoroughly, and serve. If the sauce is not immediately wanted, it should be kept in a cool place. Time to mix the sauce, half an hour. Probable cost, 8d. Sufficient for five or six persons.
Tartar Sauce (another way) . — Wash and mince finely four shallots. Put them into a mortar with a tea-spoonful of chopped tarragon or chervil (or both), a tea-spoonful of dry mustard, a tea-spoonful of salt, half a tea-spoonful of pepper, and the hard-boiled yolks of two eggs. Pound these ingredients until quite smooth. Put them into a bowl, and mix with them very gradually three table-spoonfuls of pure saladoil. The oil should be put in first in drops, and afterwards in tea-spoonfuls, and the sauce should be well beaten between each addition. If this point is carefully attended to, there will be no danger of the sauce curdling. When the oil is thoroughly incorporated, add three dessert-spoonfuls of best vinegar and one of chilli vinegar. Serve in a tureen.
Tartlet-tins [see illustration accompanying the article on Almond Cheesecakes).
Tartlets. — Tartlets may be made with puif paste, almond paste, or any sweet pastry. They are made as follows : — Butter some patty-pans, and line them with pastry rolled out to the thickness of a quarter of an inch. Trim them neatly, put a little crust of bread into each tartlet — or what will answer the same purpose, which is to keep the pastry from puffing up in the centre — prick two or three holes in the bottom of the tart : bake in a quick oven. When they are two-thirds baked, take the tartlets out of the oven, remove the bread, and in its place put a spoonful of jam or marmalade. Return them to the oven, and bake until done enough. Let them get cold before serving, ornament prettily, and send them to table piled high on a dish covered with a white napkin. Some cooks put the jam into the_ tartlet before it is baked at all, but this spoils both the taste and the appearance. Time to bake the tartlets, about a quarter of an hour. Probable cost, about Id. each. Sufficient, half a pound of pastry will make a moderate-sized dish of tartlets.
Tartlets (another way).— Roll out the pastry to the thickness of a quarter of an inch. Stamp it out in an even number of rounds of
uniform size, and make half of these into
by pressing a small cutter quite through the
[ centre of them. Moisten the edges of the
rounds, place the rings upon them, and press
them tightly together. Put the tartlets on a
! baking-tin, and bake them in a well-heated oven.
I As soon as they are done enough, take them
I out of the oven, and before they are cool fill
them with jam or mannalade. Lay a pastiy
Records on this page
Tartar SauceTartlets