Chapter IV · Cold Sauces and Compound Butters · No. 146
146—Shallot Butter
Put eight oz. of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water. Cool, and press them heavily. Then pound them finely with their own weight of fresh butter and strain through tammy.
This butter accentuates the savour of certain sauces, such as Bercy, Ravigote, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 146, p. 56. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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