Tartar sauce garlic, lemon juice), with certain other ingredients added. In many places, cream of tartar is used. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped pickles or prepared green sweet relish, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard. The sauce and its name have been found in cookbooks
Green Flower Green Flower Green Flower ( Latvian. Zaļā puķe ) was an association of young Latvian avant-garde artists which lasted from 1914 to 1919. The group was centred around Jāzeps Grosvalds, who had visited Munich and Paris whilst travelling around Europe since 1909. The group also included Alexander Drevin who, however, left Riga shortly after the group was founded. Other members include Karlis Johansons, Valdemars Tone and Konrad Ubans. In 1919 he was dissolved but provided the basis for the Riga group of artists. The name was chosen in reference to the Blue Rose art group in Russia and the Der