Tartare sauce from Joy of Cooking (Sixth edition 1975) (page 364) by Irma S. Rombauer and Marion Rombauer Becker

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

Accompaniments: Fish balls; Fish timbale 3; Mushrooms à la Schoener; Deep-fat-fried oysters; Fried clams; Deep-fat-fried scallops; Deep-fat-fried soft-shell crabs; Butterfly shrimp; Baked fish fillets Spencer; Broiling fish; Deep-fat-fried fish; Marinated deep-fat-fried fish; Deep-fried eel; Smelts 3: deep fried; Deep-fat-fried frog legs; Fried tripe

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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