Shallot and Parsley Sauce
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 157. The excerpt below is the record exactly as published.
shallot and parsley sauce in a sauce-boat, and parboiled potatoes cut in thin slices and fried in dripping. Shallot and Parsley Sauce. Put in a pan a breakfastcupful of melted salt butter in which a teaspoonful of cornflour has been mixed, half a small teacupful of vinegar, a teaspoonful of chilli vinegar, a tablespoonful each of finely chopped parsley, shallots, and one green onion
Cook this with the app: pantry check, scaling, and the assistant.