Fines herbes vinegar

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

half a pint of French red wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
a tablespoonful of minced garden-cress ↝ Cress, garden, raw [Vegetables and Vegetable Products]
a table-spoonful of minced tarragon ↝ Parsley, raw [Not included in a food category]
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two small green capsicums shred ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
one minced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]

alternative

the same vinegar ↝ Vinegar, red wine [Spices and Herbs]
the finely pared rind of a lemon ↝ Lemon, raw [Citrus fruits]
no capsicum ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
a dozen peppercorns
the same green herbs
onion ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (2)

To half a pint of French red wine vinegar, add a tablespoonful of minced garden-cress, a tablespoonful of minced tarragon, a clove of garlic, two small green capsicums shred, and one minced shallot.
Alternatively, to the same vinegar, add the finely pared rind of a lemon, no capsicum, a dozen peppercorns, and the same green herbs and onion.

Original Text

Fines herbes vinegar :-To half a pint of French red wine vinegar, add a tablespoonful of minced garden-cress, a table-spoonful of minced tarragon, a clove of garlic, two small green capsicums shred, and one minced shallot. Or :-To the same vinegar, add the finely pared rind of a lemon, no capsicum, a dozen peppercorns, and the same green herbs and onion.

Notes

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