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Tartare Sauce.

Method.

Add to half a pint of white mayonnaise sauce, prepared as above, without flavouring, one tablespoonful of dry mustard, half an ounce of eschalots or spring onions, and half an ounce of gherkins, minced finely with one tablespoonful of ravigote (minced chervil, tarragon, and burnet), a tablespoonful of Chili vinegar, and a small pinch of cayenne pepper, thoroughly with the white mayonnaise and it is ready.

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