Shalot Sauce
From Consult me, 1902
Serves 4
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 449. The excerpt below is the record exactly as published.
SHALOT SAUCE.— Peel and cut small 5 or 6 shalots ; put them into a saucepan, with 2 spoonfuls of white wine or sherry, 2 of water, and 2 of vinegar. Give them a boil up, and pour them into a dish, with a little pepper and salt
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