Tartare Sauce
INGREDIENTS for sauce for good-sized dish. The yolks of 4 eggs, 1 teaspoonful of mustard, teaspoon- TARTLETS. ful of salt, 2 dessertspoonfuls of chopped pickled onions and gherkins, 1 teaspoonful of chopped parsley, olive oil, tarragon and plain vinegar, a little cayenne. AVERAGE COST, 9d.
Break the yolks into a basin, with the salt and mustard, then stir in a tablespoonful of oil, then one of mixed vinegar, and so on, till the sauce is of the right consistency. This must be done very gradually, and the oil must preponderate. Then add the chopped onion and gherkin, and a little cayenne if liked.
SEASONABLE at any time.
Tartlets. INGREDIENTS for 12 tartlets. Trimmings of puff-paste about lb., any jam or marmalade that may be preferred. AVERAGE COST, 9d. Roll out the paste to the thickness of about 1/2 inch; butter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), HOME-MADE TARTLETS. and bake in a brisk oven for about 10 minutes, or rather longer. When they are done, and are of a nice brown colour, take the pieces of bread out carefully, and replace them by a spoonful of jam or marmalade. TIME.-10 to 15 minutes.
SEASONABLE at any time.
