Eschalot Sauce

Ingredients

• about a good tablespoonful of shallot
• two tablespoonfuls of vinegar
• one clove
• a little mace
• ten tablespoonfuls of demi-glaze
• a little sugar

Method

1. 1

   Chop fine about a good tablespoonful of shallot, place it in the corner of a napkin, and pour water over; press until dry, and put in a small stewpan with two tablespoonfuls of vinegar, one clove, a little mace; boil two minutes, add ten tablespoonfuls of demi-glaze, boil a little longer, add a little sugar, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 44. The excerpt below is the record exactly as published.

Eschalot Sauce. Chop fine about a good tablespoonful of shallot, place it in the corner of a napkin, and pour water over; press until dry, and put in a small stewpan with two tablespoonfuls of vinegar, one clove, a little mace; boil two minutes, add ten tablespoon- fuls of demi-glaze, boil a little longer, add a little sugar, and serve. Piquant or Sharp Sauce. Put two tablespoonfuls of chopped onions, or shallots, cleaned as above, into a stewpan; put also four tablespoonfuls of vine- gar, and a bay-leaf, and boil; then add ten tablespoonfuls of brown sauce, half a one of chopped parsley, ditto of green gherkins; boil five minutes, skim, add a little sugar, taste if well seasoned, take out bay-leaf and serve. Tarragon Sauce. Put eight tablespoonfuls of demi-glaze, and four of broth, into a stewpan; boil for a few minutes, add a tablespoonful of vinegar, have ready picked twenty leaves of fresh tarragon, put in to simmer two minutes, and serve with any kind of poultry, but especially spring chickens. Brown Cucumber Sauce. Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoon- fuls of brown sauce, and eight of broth; let it simmer till ten- der, skim the butter off, remove the cucumber into another stew- pan, pass the sauce, reduce it a little, taste it, pour over, and serve. Mince Herb Sauce. Put two tablespoonfuls of finely chopped onions in a stew- pan, add a tablespoonful of oil, place it on the fire, stir a few minutes, add ten tablespoonfuls of demi-glaze

Cook this with the app: pantry check, scaling, and the assistant.