Mild Eschalot Sauce
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 136. The excerpt below is the record exactly as published.
MILD ESCHALOT SAUCE. Prepare and boil from half to a whole pint of eschalots by the preceding receipt ; unless very large, they will be tender in about fifteen minutes, sometimes in less, in which case the water must be poured from them shortly after it has been changed for the second time. When grown in a suitable soil, and cultivated with care, the eschalots are sometimes treble the size that they are under other cir- cumstances; and this difference must be allowed for in boiling them. Drain them well , and mix them with white sauce or gravy, or with good melted butter
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