167. ESSENCE OF SHALLOTS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Peel a dozen shallots, cut them into thin slices, and place them in a small stewpan with two tablespoonfuls of French vinegar.
  2. Set them to simmer gently on the fire until the vinegar is nearly boiled down.
  3. Then moisten with a pint of consommé, set the essence on the fire to boil.
  4. When it is reduced to half its original quantity, strain it with pressure through a napkin into a bain-marie, and keep it hot till wanted.
Original Text
167. ESSENCE OF SHALLOTS. Peel a dozen shallots, cut them into thin slices, and place them in a small stewpan with two tablespoonfuls of French vinegar; set them to simmer gently on the fire until the vinegar is nearly boiled down; then moisten with a pint of consommé, set the essence on the fire to boil, and when it is reduced to half its original quantity, strain it with pressure through a napkin into a bain-marie, and keep it hot till wanted.
Notes
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