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.
Dress on a napkin, and serve with tartare or Barnaise sauce.
Garnish the dish on which the jellied chicken is served with lettuce, and serve with it a Mayonnaise, Barnaise, or tartare sauce.
Serve with an olive, Barnaise, tartare, or any sauce preferred.
Remove the skewer carefully, and serve with rmoulade, tartare, or tomato sauce.
Serve at once with a garnish of chopped pickles, and tartare sauce.