Tartar or white

Usage examples of sauce.

Cover with salted and acidulated water, bring to the boil, simmer for half an hour, drain, garnish with lemon and parsley, and serve with a parsley sauce.

Boil until tender in salted and acidulated water to cover and serve with Hollandaise Sauce.

He followed ALL THINGS WISE AND WONDERFUL167 with an antistaphylococcal injection and finally handed over a sauce bottle filled to the rim with acriflavine solution.

Look for them, canned in adobo sauce, in the Mexican foods section of big grocery stores.

The beauty of this advertisement comes from many elementsfirst, the association with an Italian icon, and second, the brilliant execution that ties so wonderfully to the concept of two kinds of sauce.

Our cooks employ it with vinegar for making the mint sauce which we eat with roast lamb, because of its condimentary virtues as a spice to the immature meat, whilst the acetic acid of the vinegar serves to help dissolve the crude albuminous fibre.

Monica, chicken and andouille gumbo, and bread pudding in whiskey sauce.

I smell the tarragon in the Breton sauce prepared for the artichoke leaves, and hurry to the drinks cabinet, heart thumping, absurdly fearful that my living soul is chopped into the sauce with the tarragon leaves.

They dined on slivers of artichoke heart drizzled with a peppery sauce of black olives and capers, followed by slices of chicken that had been marinated in lime, coriander, and juniper.

To prepare Jerusalem artichokes for boiling pare and slice thin into cold water to prevent turning dark, boil in salted water, season and serve with drawn butter or a good sauce.

Make a sauce of the butter, flour, salt, paprica, and water in which the asparagus was cooked, or use half a cup of cream in the place of part of the asparagus liquor.

For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock.

When the sauce has set, brush over the medallions with aspic jelly, cold but not set.

When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise.

I tossed the paper into the kitchen bin, where it fluttered to rest among the dead teabags and accumulated strata of half-eaten frozen TV dinners, their seams marked by the azoic ooze of brightly coloured sauces.