No. 631
Tartar Sauce
Sauce Tartare
Deposit in a bowl one gill of veloute sauce (No. 415), two tablespoonfuls of mustard, four fresh egg-yolks, salt and pepper; stir well together and incorporate into it five gills of oil and half a gill of tarragon vinegar, two chopped and blanched shallots, a dash of cayenne pepper, and a tablespoonful of tarragon and chervil, also half the quantity of chopped parsley, and an ounce of chopped up pickled gherkins.