Dress the smelts on a folded napkin, and serve with Mayonnaise or with tartare sauce.
If the salmon is served cold, the tartare sauce is poured over it.
Arrange them in a circle overlapping one another, and serve with Barnaise, Hollandaise or tartare sauce.
Lay a stratum on the dish, and anoint the stratum with tartare sauce.
With them are served tomatoes filled with shaved ice, chopped cress and tartare sauce.
Serve at once with a garnish of chopped pickles, and tartare sauce.
Garnish the dish on which the jellied chicken is served with lettuce, and serve with it a Mayonnaise, Barnaise, or tartare sauce.
Dress on a napkin and serve with Mayonnaise, tartare sauce, or quarters of lemon.
Remove center from one piece and fill cup thus made with tartare sauce.
Pour vinaigrette sauce over the whole or set a tablespoonful of mayonnaise or tartare sauce above the vegetables in each nest.