| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| eschalots minced | 1.0 | dessertspoonful | — | — | — | MUTTON KIDNEYS À LA FRANÇAISE |
| eschalots chopped small, mixed with bread-crumbs | 2.0–3.0 | — | — | — | — | Pig à la Tartare |
| eschalots boiled tender in soup, cooled, and minced | 3.0–4.0 | — | — | — | — | Pheasant Soup |
| eschalots lightly browned in butter | 6.0 | — | — | — | — | Pheasant Soup |
| eschalots | 2.0–3.0 | — | Portugal onion, common onion | — | — | A Rich English Brown Gravy |
| eschalots sliced | 4.0–6.0 | — | — | — | — | Espagnole (Spanish Sauce) |
| eschalots | 2.0–3.0 | — | — | — | — | Jus des Rognons, or, Kidney... |
| eschalots very finely minced | 1.0 | dessertspoonful | garlic | — | — | Remoulade |
| eschalots | — | — | — | — | Sorrel Salad | |
| eschalots minced | — | — | — | — | Tartar Sauce | |
| eschalots minced | 3.0–4.0 | — | — | — | — | Superior Suet Forcemeat |
| eschalots minced | 2.0–3.0 | — | — | — | — | Panada |
| eschalots minced | — | — | — | — | Stewed Sirloin of Beef | |
| eschalots chopped very small | — | — | — | — | Beef Kidney | |
| eschalots minced small | 2.0–1.0 | — | — | — | — | Baked Minced Beef |
| eschalots stewed | — | — | — | — | Hashed Calf's Head | |
| eschalots finely shred | 4.0 | — | — | — | — | Leg of Mutton Boned and Forced |
| eschalots minced, delicately fried in butter | 3.0–4.0 | — | — | — | — | Stewed Duck |
| eschalots lightly browned | — | — | — | — | To Stew a Shoulder of Venison | |
| eschalots | — | — | — | — | Boudin of Pheasant à la Ric... | |
| eschalots minced | 3.0–4.0 | — | — | — | — | FRENCH SALMI, OR HASH OF GAME |
| eschalots lightly fried | 2.0 | — | — | — | — | A Salmi, or Hash of Wild Fowl |
| eschalots | 4.0–5.0 | — | — | — | — | A DRY CURRIE |
| eschalots minced, added to forcemeat | — | — | — | — | A GOOD COMMON ENGLISH GAME PIE | |
| eschalots finely-minced | 2.0–3.0 | — | — | — | — | A GOOD MUTTON PIE |
| eschalots ready-peeled | 1.0 | quart | — | — | — | PICKLED ESCHALOTS |
| eschalots very small | — | — | — | — | Lemon Mangoes | |
| eschalots | — | — | — | — | An Indian Burdwan | |
| eschalots | — | — | — | — | An Indian Burdwan | |
| eschalots sliced | 2.0–3.0 | — | — | — | — | A Finer Tomato Sauce |
| eschalots prepare and boil | 0.5–1.0 | pint | — | — | — | MILD ESCHALOT SAUCE |
| eschalots | 6.0 | — | — | — | — | A Common Indian Currie |
| eschalots sliced | 2.0–3.0 | — | — | — | — | Salmi of Moor Fowl, Pheasan... |
| eschalots minced | — | — | — | — | Swan's Egg en Salade | |
| eschalots minced | 1.0 | tablespoonful | onions | — | — | SAUCE PIQUANTE |
| eschalots minced | 4.0–5.0 | — | — | — | — | Curried Gravy |
| eschalots minced | few | — | — | — | Sausage-Meat Cake, or, Pain... | |
| eschalots cut in half | 2.0 | — | — | — | — | Ox-heel Soup (No. 240) |
| eschalots | 2.0 | — | — | — | — | Mock Mock Turtle (No. 245) |
| eschalots | — | — | — | — | Anchovy Sauce (No. 270) | |
| eschalots | 2.0 | — | — | — | — | Tomata, or Love-apple Sauce... |
| eschalots | 4.0 | — | — | — | — | Eschalot Sauce (No. 294) |
| eschalots mince very fine | 4.0 | — | — | — | — | Eschalot Sauce for boiled M... |
| eschalots chopped | — | — | — | — | Sauce for Steaks, or Chops,... | |
| eschalots | 2.0 | — | — | — | — | Poivrade Sauce (No. 365) |
| eschalots dry and pounded | 3.0 | ounces | — | — | — | Vinegar for Salads (No. 395) |
| eschalots minced, and pounded in a mortar | 3.0 | ounces | — | — | — | Eschalot Wine (No. 402) |
| eschalots | 3.0 | ounces | — | — | — | Eschalot Wine (No. 402) |
| eschalots peeled and quartered | 0.5 | ounce | — | — | — | Relish for Chops, &c. (No. ... |
| eschalots sliced and pounded | 6.0 | — | — | — | — | Fish Sauce (No. 425) |
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