tartare

Steak tartare will remind me of 2020 long after the pandemic has passed, given its Fauci-esque ubiquity.

Champagne, which is also acidic, offers a nice complement to anything from tuna tartare to beef bourguignon.

After an ornate arrangement of salmon tartare perched atop a bed of spicy guacamole came the main event.

This is, after all, the country of sautéed snails, force-fed geese, garlicky frog legs and horse tartare.

In one, a gorgeous woman in a leather jacket is pictured above horsemeat tartare: “Share a raw moment,” it says.

In food, there are some factual things—you wouldn't call a well-done steak “steak tartare.”

Have sauce tartare instead of white sauce with the fish if you can afford it, Dolly, for it's better.

When they are a nice brown, serve them with a sauce Tartare (Art. 114).

If one is away from the city markets, however, have a course of lobster cutlets with sauce tartare in the place of this.

Broil nine kidneys as above, and serve with a good sauce la tartare (No. 38) under them.

Serve with sauce tartare or a good brown sauce enriched with a small glass of Madeira.