Chop up three shallots and put them in a saucepan with a pinch of chervil, a branch of tarragon, a green onion, and two tablespoonfuls of vinegar.
Clean and cut in pieces two young chickens, and put them in a saucepan, with four chopped shallots and two ounces of butter.
Chop four shallots very fine, put them in a saucepan with four tablespoonfuls of sweet-oil.
Peel and chop very fine six shallots and a clove of garlic; put them into a saucepan with five tablespoonfuls of vinegar, and reduce on the fire one half.
Chop fine six shallots or three small onions, half a pound of mushrooms, and three or four sprigs of parsley.
For the sauce chop fine four shallots and put into a saucepan with two tablespoonfuls of butter and four tablespoonfuls of tarragon vinegar.
SHAD VERT-PRÉ Prepare and clean a small shad and put into a buttered baking-dish with salt and pepper to season, two finely chopped shallots and half a wineglassful of white wine.
Or with shallots chopped fine, and then bruised in a coarse towel.
Chop some capers and shallots very fine, mix them well with a mayonnaise when made, and you have a Tartar sauce.
Admirably, it prepares the way for oysters, deftly scalloped, with shallots and fragrant bouquet garni to lend them savour, and bread crumbs to form a rich golden-brown outer covering.
The result of this practice will be the formation on the roots of small roundish white bulbs, which make an excellent dish when stewed in gravy, and may be used for any purpose in cookery for which Onions or Shallots are employed.
Put one dozen chopped shallots in a casserole with two ounces of butter.
Simmer one chopped onion and six shallots in butter, and add to the meat.
Simmer two chopped shallots in one ounce of butter for a minute, then add six chopped fresh mushrooms, and simmer for ten minutes.
Simmer, without allowing to color, six chopped shallots in two ounces of butter.
Simmer three shallots in butter, but do not brown.
Put three chopped shallots and a green pepper cut in small dices, in the butter in frying pan and simmer for a minute.
Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half.
Chop six shallots and two pieces of garlic, and simmer in two ounces of butter.
When nice and brown on both sides add four chopped shallots and a little garlic and allow them to get hot, but not brown.
Heat two tablespoonfuls of olive oil in a casserole, add six shallots chopped very fine, and allow them to become warmed through, but not colored.
Chop onions, shallots and garlic fine, mix with salt and remaining lemon juice and water and add to boiling fruit.
Chop together six shallots, or scallions if shallots are not procurable, the red part of a carrot, a bean of sound garlic, two ounces of raw ham and an ounce of raw lean pork.
Melt two tablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color.
The shallots he had planted during his last day's work had just been harvested; the beans which he sowed the same day had but now yielded their last picking.
In a small bowl combine bread crumbs, parsley, shallotsand garlic and spoon over chicken.
There is sufficient reason also to conjecture that our shallots were the ascaloniæ of the ancients, and that they came originally from Palestine; especially as Hasselquist found the same species growing there wild.
Throw them into the milk; let it boil, and when the shallotsare tender the sauce is ready.
Chop up a handful of shallots and a quarter as much of parsley that is well washed.
Take them out of the pan and in the same butter cook six shallots (finely minced) till they are brown.
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter.
Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms.
Clean and season a large white fish with salt and paprica and let boil with 4 sliced shallots and 1 clove of garlic mashed fine.
Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper.
With a sauce of tarragon vinegar in which shallots have been boiled till it is reduced, then combined with egg yolks and butter, and beaten in a bain-marie, then seasoned with red pepper and lemon juice.
To make a favorite Sauce Piquante, cut two onions into slices, also a carrot and two shallots and put into a saucepan with a scant tablespoonful of butter.
In two days pour off the liquid, and dry the shallots in the air for a few hours.
Add thereto half an ounce each of chopped shallots and celery.
Many persons like shallots for flavoring stews, soups, salads, and pickles.
Shallots have a strong flavor, but it is not so rank as that of garlic, nor does the odor remain in the mouth so long as that of onion.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "shallots" in a variety of sentences. We hope that you will now be able to make sentences using this word.
