Tartar sauce (Sauce tartare) from Pierre Franey's Cooking in France: The Companion Book to the Public Television Series (page 82) by Pierre Franey and Richard Flaste

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

Accompaniments: Deep fried bite-sized fish (Friture de la Loire)

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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