Shallot Sauce for Tripe

Ingredients

• twelve shallots
• a little piece of garlic the size of a pea
• a slice of fresh butter
• a tea-spoonful of finely-grated horseradish
• a table-spoonful of strained lemon-juice
• a quarter of a pint of milk

Method

1. 1

   Mince the shallots and garlic.

2. 2

   In a saucepan, combine with butter, horseradish, lemon juice, salt, cayenne, and mustard.

3. 3

   Stir over heat for five minutes, then gradually add milk and simmer.

4. 4

   Cool slightly, then stir in beaten egg yolk mixed with cream or milk, whisk over heat without boiling, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1761. The excerpt below is the record exactly as published.

Shallot Sauce, for Tripe, &c.— Skin and mince twelve shallots, and add, if liked, a little piece of garlic the size of a pea. This addition, however, is sometimes objected to. Put them into a saucepan with a slice of fresh butter, and also a tea-spoonful of finely-grated horseradish, a table-spoonful of strained lemon- juice, and a little salt, cayenne, and mixed mus- tard. Stir these ingredients quickly over a brisk fire for five minutes ; add gradually a quarter of a pint of milk

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