Eschalot Wine from Modern Cookery for Private Families by Eliza Acton
This is a far more useful preparation even than the preceding one, since it can be used to impart the flavour of the eschalot to dishes for which acid is not required. Peel and slice, or bruise, fo...
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Cooking tools:
- Bottle
- Chef's knife
- Cutting board
Ingredients
- Eschalots, 4 oz.
- sherry, 1 pint
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