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Shallot Butter
From Soyer's standard cookery, 1912
Serves 8
This butter accentuates the savor of certain sauces.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 42. The excerpt below is the record exactly as published.
Shallot Butter. Put eight ounces of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water. Cool and press them heavily. Then pound them finely with their own weight of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.