Shallot Sauce

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

five or six shallots peeled and cut small ↝ Shallots, raw [Vegetables and Vegetable Products]
two spoonfuls of white wine ↝ Wine, white [Wine]
two of water ↝ Water, tap [Tap water]
two of vinegar ↝ Vinegar [Mustard and other condiments]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Take five or six shallots peeled and cut small, put them into a sauce-pan, with two spoonfuls of white wine, two of water, and two of vinegar.
Give them a boil up, and pour them into your dish, with a little pepper and salt.
Fowls roasted and laid on water-cresses is very good, without any other sauce.

Original Text

TAKE five or six shallots peeled and cut small, put them into a sauce-pan, with two spoonfuls of white wine, two of water, and two of vinegar; give them a boil up, and pour them into your dish, with a little pepper and salt. Fowls roasted and laid on water-cresses is very good, without any other sauce.

Notes

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