| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| shalots to taste | — | — | — | — | Belgian Faggots | |
| shalots chopped | — | — | — | — | Baked Sheep's Heads | |
| shalots finely-minced | 1.0 | teaspoonful | — | — | — | Tartar Sauce |
| shalots chopped | 2.0 | — | — | — | — | SALMON A LA GENEVESE |
| shalots | 3.0 | — | — | — | — | Espagnole, or Brown Spanish... |
| shalots slice | 2.0 | — | — | — | — | Cucumber Vinegar |
| shalots | 2.0 | oz. | — | — | — | Epicurean Sauce |
| shalots | 2.0 | — | — | — | — | Panada |
| shalots | 12.0 | — | — | — | — | Indian Pickle |
| shalots | 2.0 | oz. | — | — | — | INDIAN CHETNEY SAUCE |
| shalots chopped | — | — | — | — | ITALIAN SAUCE (Brown) | |
| shalots chopped | 1.0 | dessertspoonful | — | — | — | ITALIAN SAUCE (White) |
| shalots | 2.0 | — | — | — | — | Maitre D'Hotel Sauce (Hot) |
| shalots minced | 2.0 | — | — | — | — | MAIGRE MAITRE D'HOTEL SAUCE... |
| shalots minced | 2.0–3.0 | — | — | — | — | MUTTON COLLOPS |
| shalots bruised | 1.5 | oz | — | — | — | Reading Sauce |
| shalots | 4.0 | — | — | — | — | SAVOURY JELLY FOR MEAT PIES |
| shalots | 0.5 | lb | — | — | — | Universal Pickle |
| shalots | — | — | — | — | Pickled Walnuts | |
| shalots | 20.0 | — | — | — | — | Pickled Walnuts |
| shalots | 0.5 | lb. | — | — | — | Walnut Pickle |
| shalots | 2.0 | — | — | — | — | Fricandeau of Beef |
| shalots finely minced | 2.0 | — | — | — | — | BONED LEG OF MUTTON STUFFED |
| shalots | 2.0 | — | — | — | — | Pigeons à la Merveilleuse |
| shalots minced | 2.0 | — | — | — | — | Calf's Liver Aux Fines Herb... |
| shalots minced | 2.0 | — | — | — | — | French Chicken Cutlets |
| shalots | 4.0 | — | — | — | — | STEWED DUCK AND TURNIPS |
| shalots minced | 3.0–4.0 | — | — | — | — | Cold Roast Fowl Fritters |
| shalots | 3.0 | — | — | — | — | RAGOUT OF FOWL |
| shalots | 3.0–4.0 | — | — | — | — | CROQUETTES OF FOWL |
| shalots | 2.0 | — | — | — | — | Croquettes of Turkey |
| shalots | 4.0 | — | — | — | — | RAGOUT OF WILD DUCK |
| shalots | 3.0 | — | — | — | — | Salmi de Perdrix, or Hashed... |
| shalots minced | — | — | — | — | Forced Tomatas | |
| shalots | 4.0–8.0 | — | — | — | — | Forced Tomatas |
| shalots | — | — | — | — | Walnut Catsup | |
| shalots shred | 2.0–3.0 | — | — | — | — | Mutton Collops |
| shalots | 4.0–5.0 | — | — | — | — | A very fine Fish Sauce |
| shalots split | 6.0–8.0 | — | — | — | — | Shalot Vinegar |
| shalots | 4.0 | ounces | — | — | — | Mushroom Catsup, another way |
| shalots large, shred fine | 3.0 | — | — | — | — | Hare Soup |
| shalots shredded very fine | 2.0 | — | — | — | — | Pike à la Tatare, or in the... |
| shalots | 3.0 | — | — | — | — | Salmon à la Poële, or done ... |
| shalots chopped fine | 2.0 | — | — | — | — | Rump of Beef, to bake |
| shalots | — | — | — | — | Boar’s Head, to dress whole | |
| shalots | — | — | — | — | Mutton in epigram | |
| shalots | 2.0 | — | — | — | — | Sweetbreads, ragout of |
| shalots | 2.0–3.0 | — | — | — | — | Veal, to stew |
| shalots stewed very fine | — | — | — | — | Veal served in paper | |
| shalots | 1.0–2.0 | — | — | — | — | Veal Collops, with Oysters |
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