Tartar sauce from James Beard's New Fish Cookery by James A. Beard
- mayonnaise
- parsley
- dill pickles
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Broiled drum; French-fried California kingfish; Cold poached cod; Fried codfish strips; Pan-fried croakers; Pan-fried eels; Broiled grunions; Herring, English fashion; Sautéed kingfish à l'Anglaise; Baked mullet à l'Anglaise; Fried ocean perch fillets; Pan-fried redfish; Cold poached salmon; Sautéed sardines; Fried sardines; Sautéed sea bass; Sautéed shad; Sautéed smelt; Fried smelt; Broiled Spanish mackerel; Fried squid 1; Baked squid; Broiled striped bass; Fried fingers of tuna; Sautéed whitebait; Whitebait pancakes; Fried whiting; Broiled bass; Carp fillet, Spencer method; Fried catfish; Pan-fried crappies; Broiled suckers; Oven-fried fillets of whitefish; Fried conch; Fried soft-shelled crabs; Mussel fritters; Oyster fritters; Oyster croustades; Fried oysters; Fried frogs' legs 1; Fried frogs' legs 2; Pan-fried porgy
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.