vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cold Shallot Sauce
From Harper's cook book encyclopædia, 1902
Serves 2
Serve with fish, one ball for each serving.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 144. The excerpt below is the record exactly as published.
cold shallot sauce : Chop very fine two teaspoonfuls of shallots, put them in a small saucepan with half a table-spoonful of butter ; cook three minutes while stirring; do not brown. Remove from the fire ; add one teaspoonful of wine vinegar, one teaspoonful of chopped parsley. Pour in a bowl and let it cool thoroughly. When ready to serve, have one and a half table-spoonfuls of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.