Tartare sauce

Tartare sauce can be based on Hollandaise sauce, instead of on mayonnaise, if wished. Add chopped parsley and capers to the Hollandaise sauce, whether serving hot or cold.

1 Wash and dry pieces of chicken, after cutting into serving pieces.

2 Mix flour, 1 teaspoon salt, and pepper.

3 Roll chicken in flour mixture.

4 Heat olive oil in a large heavy frying pan.

5 Lightly brown chicken in oil, turning often.

6 Remove from the pan and keep warm.

7 Fry onion and garlic until onion is lightly browned, remove garlic.

8 Add tomatoes, bay leaf, cloves, parsley, remaining teaspoon salt and saffron, stir well.

9 Return chicken to sauce, cover with sliced green pepper.

10 Bring to the boil, reduce heat, cover with a tight lid and simmer for 45-50 minutes.

11 Stir in wine, serve over hot fluffy rice.

Hot fluffy rice

you will need:

6 oz. uncooked rice 1 teaspoon salt 1 pints broth or bouillon

cubes and water

1 Combine rice, liquid and salt in a saucepan.

2 Bring to boil.

3 Stir, cover and cook over low heat for approximately 20 minutes until rice is tender and liquid absorbed.


Tartare sauce recipes

 

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