Tartar sauce 2 from The New Doubleday Cookbook: The Best Basic Cookbook Essential for the Complete Kitchen (page 500) by Jean Anderson and Elaine Hanna

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fish croquettes; Blue trout (Truite au bleu); Conch burgers; Maryland crab cakes; To deep-fat-fry [oysters]; Batter-fried scallops; To deep-fat-fry [shrimp]; To deep-fat-fry [frogs' legs]; Fried squid

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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