| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eschalot minced | small quantity | — | — | — | Lamb or Mutton Cutlets, wit... | |
| eschalot | — | — | — | — | Mustard.—(No. 370.) | |
| eschalot | 1.0 | — | — | — | — | 302 |
| eschalot | 1.0–2.0 | — | — | — | — | To Heighten the Colour and ... |
| eschalot | –2.0 | — | — | — | — | MEAT JELLIES FOR PIES AND S... |
| eschalot | — | — | — | — | BEEF ROLL, OR CANELLON DE BŒUF | |
| eschalot minced | — | — | — | — | Roast or Stewed Fillet of M... | |
| eschalot minced | — | — | — | — | Modern Chicken Pie | |
| eschalot raw, large end cut off | — | — | — | — | To Broil Beef Steaks | |
| eschalot chopped very small | 1.0–2.0 | — | — | — | — | BAKED WHITINGS À LA FRANÇAISE |
| eschalot minced | — | — | — | — | TRUFFLES À L’ITALIENNE | |
| eschalot | –2.0 | — | — | — | — | Savoury Toasts |
| eschalot | — | — | — | — | To Roast Partridges | |
| eschalot minced as small as possible | — | — | — | — | Veal Cutlets broiled plain,... | |
| eschalot | 1.0 | — | — | — | — | Potato Balls Ragoût (No. 112) |
| eschalot chopped | — | — | — | — | Spitchocked Eels (No. 166) | |
| eschalot | 1.0 | — | — | — | — | Beef Gravy (No. 186) |
| eschalot | — | — | — | — | Cheap Soups.—(No. 229.) | |
| eschalot bruised | 1.0 | — | — | — | — | Curry, or Mullaga-tawny Sou... |
| eschalot pounded | — | — | — | — | Liver and Parsley Sauce (No... | |
| eschalot minced | — | — | — | — | Wow wow Sauce for stewed or... | |
| eschalot | — | — | — | — | Orange-gravy Sauce, for wil... | |
| eschalot minced | 1.0 | ounce | — | — | — | Bonne Bouche for Goose, Duc... |
| eschalot quartered | 1.0 | — | — | — | — | Turtle Sauce (No. 343) |
| eschalot minced | very small piece | — | — | — | Grill Sauce (No. 355) | |
| eschalot minced | 1.0 | — | — | — | — | Sauce for Steaks, or Chops,... |
| eschalot | — | — | — | — | Sauce for Hashes of Mutton ... | |
| eschalot | — | — | — | — | Veal Forcemeat (No. 375) | |
| eschalot | 0.5 | drachm | — | — | — | Stuffing for Hare (No. 379) |
| eschalot chopped | — | — | — | — | Forcemeat-Balls for Turtle,... | |
| eschalot grated | little | — | — | — | Fish Forcemeat (No. 383) | |
| eschalot | — | — | — | — | Tarragon Vinegar (No. 396) | |
| eschalot minced | 1.0 | ounce | — | — | — | Horseradish Vinegar (No. 399) |
| eschalot minced as small as possible | — | — | — | — | Veal Cutlets broiled plain,... | |
| eschalot minced fine | 1.0 | — | — | — | — | Pulled Turkey, Fowl, or Chi... |
| eschalot | 1.0 | — | — | — | — | Ragoût of Eggs and Bacon (N... |
| eschalot chopped | 1.0 | — | — | — | — | Rabbit Pie (No. 17) |
| eschalot Chop fine | 1.0 | tablespoonful | — | — | — | 134. Eschalot Sauce |
| eschalot | 0.5 | teaspoonful | — | — | — | 167. Ragout of Quenelles |
| eschalot chopped | little | — | — | — | 172. Onions Stuffed | |
| eschalot | — | — | — | — | Neck of Mutton.—(No. 2.) | |
| eschalot | — | — | — | — | Neck of Mutton.—(No. 2.) | |
| eschalot minced as small as possible | very little | — | — | — | Veal Cutlets broiled plain,... | |
| eschalot chopped | — | — | — | — | 223. Economical mode of coo... | |
| eschalot chopped | — | — | — | — | 232. Red Mullet en papillote | |
| eschalot minced | 1.0 | spoonful | — | — | — | 366. The same with Cucumbers |
| eschalot chopped | — | — | — | — | 381. Hashed Beef | |
| eschalot chopped | — | — | — | — | 407. Ox-Kidneys | |
| eschalot chopped | 1.0 | teaspoonful | — | — | — | 414. Calf’s Liver sauté |
| eschalot chopped | — | — | — | — | 422. Veal Cutlets aux Fines... |
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