Shallot Butter

Ingredients

• eight oz. of roughly minced shallots
• their own weight of fresh butter

Method

1. 1

   Put eight oz. of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water.

2. 2

   Cool, and press them heavily.

3. 3

   Then pound them finely with their own weight of fresh butter and strain through tammy.

4. 4

   This butter accentuates the savour of certain sauces, such as Bercy, Ravigote, &c.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 37. The excerpt below is the record exactly as published.

SHALLOT BUTTER Put eight oz. 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.