The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

TARRAGON

a small aromatic herb used for flavoring vinegar, mustard, pickles, sauces, salads, etc. It is sold green and dried, the latter both loose and in cans and bottles. A half-pound of green tarragon will flavor fifty-four gallons of Tarragon Vinegar.

added by the pass

Recipes that use tarragon

132 dishes across the Historical Foodie library call for tarragon.

The Epicurean · 122

No. 1017 Frogs' Legs a la d'Antin Cuisses de Grenouilles a la d'Antin
No. 1026 Lobster a la Bonnefoy Homard a la Bonnefoy
No. 105 Meat Jelly with Gelatine Gelee de Viande a la Gelatine
No. 1051 Mussels with Shallot Moules a l'Echalote
No. 1114 Blackfish a la Orly Blackfish a la Orly
No. 1121 Bluefish with Mayonnaise and Tarragon Bluefish a la Mayonnaise et a l'Estragon
No. 1206 Mullets with d'Antin Sauce Mulets a la Sauce d'Antin
No. 1209 Perch, Sauce Valois—Boiled Perche Bouillie a la Sauce Valois
No. 1259 Sheepshead a la Buena Vista Sheepshead a la Buena Vista
No. 1286 Spotted Fish, with Green Ravigote Sauce Spotted Fish a la Sauce Ravigote Verte
No. 1378 Sirloin Steak for Gourmets; Extra Forty Ounces Bifteck de Contrefilet des Gourmets; Extra Quarante Onces
No. 1419 Noisettes of Tenderloin of Beef, Triumvir Noisettes de Filet de Boeuf Triumvir
No. 1480 Brains a la Chassaigne Cervelles a la Chassaigne
No. 1546 Shoulder of Veal a la Bourguignotte Epaule de Veau a la Bourguignotte
No. 1616 Mutton Kidneys a la Burtel Rognons de Mouton a la Burtel
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1769 Lambs' Trotters with Tarragon Gravy—Stuffed and Broiled Pieds d'Agneau au jus d'Estragon--Farcis et Grilles
No. 1805 Sausages—Flat—with Tomato Soubise Sauce Saucisses Plates a la Sauce Tomate Soubise
No. 1831 Chicken with Tarragon Gravy or Sauce—Broiled Poulet Grille au Jus a l'Estragon ou a la Sauce a l'Estragon
No. 1845 Chicken Fillets and Breasts a la Lorenzo Filets et Ailes de Poulets a la Lorenzo
No. 1862 Chicken Fricassee a la Bouchard Fricassee de Poulet a la Bouchard
No. 1885 Chickens a la d'Antin—Sauted Poulets Sautes a la d'Antin
No. 1886 Chickens a la Diva—Sauted Poulets Sautes a la Diva
No. 1915 Chicken with Tarragon—Braised Poulet Braise a l'Estragon
No. 2006 Squabs a la Briand Pigeonneaux a la Briand
No. 2009 Squabs a la Flourens Pigeonneaux a la Flourens
No. 2016 Squabs with Tarragon Pigeonneaux a l'Estragon
No. 2447 Cases of Lobster a la Ravigote-Small Petites Caisses de Homard a la Ravigote
No. 2470 Cream of Lobster Creme de Homard
No. 2481 Lobster Dome Garnished with Small Cases Dome de Homard Garni de Petites Caisses
No. 2488 Galantine of Eel, Decorated Galantine d'Anguille Decoree
No. 2530 Leg of Mutton a la Garrison Gigot de Mouton a la Garrison
No. 2531 Lobster or Spiny Lobster a la Ravigote Homard ou Langouste a la Ravigote
No. 2536 Mousseline of Kingfish a la Briere Mousseline de Kingfish a la Briere
No. 2537 Mousseline of Lobster Mousseline de Homard
No. 2542 Small "pains" of Capon with Tarragon Petits Pains de Chapon a l'Estragon
No. 2573 Saddle of Venison a la Harder Selle de Chevreuil a la Harder
No. 2580 Salmon a la Destaing Saumon a la Destaing

365 Dishes of All Nations · 5

Cooking in Old Créole Days · 5

… and 84 more recipes use tarragon.