Eschalot Sauce (No. 294)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
extemporaneous version
Instructions (2)
  1. Take four eschalots, and make it in the same manner as garlic sauce (No. 272).
  2. Alternatively, make this sauce more extemporaneously by putting two table-spoonfuls of eschalot wine (No. 403), and a sprinkling of pepper and salt, into (almost) half a pint of thick melted butter.
Original Text
Eschalot Sauce.—(No. 294.) Take four eschalots, and make it in the same manner as garlic sauce (No. 272). Or, You may make this sauce more extemporaneously by putting two table-spoonfuls of eschalot wine (No. 403), and a sprinkling of pepper and salt, into (almost) half a pint of thick melted butter. Obs.—This is an excellent sauce for chops or steaks; many are very fond of it with roasted or boiled meat, poultry, &c.
Notes
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