No. 632
Tartar Sauce, English Style
Sauce Tartare, a l'Anglaise
Make a mayonnaise with three hard boiled egg-yolks, one gill of veloute, (No. 415) a pinch of ground mustard, salt, and sweet oil; stir into it gradually two spoonfuls of English anchovy essence; the same of Harvey sauce, and the same of Worcestershire sauce, so as to give the tartar a fine dark color.