Boil all together till the shalots are tender, and when cold bottle up for use.
Boil one pound of salt, four ounces of ginger, eight ounces of shalots or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and six quarts of good vinegar.
While roasting, cut same shalots and parsley very small; mix these together, adding slices of ginger with pepper and salt; take a piece of butter, and work them up into a stiff paste.
Shalots grow to great perfection, and are planted by the Americans in preference to onions.
Pompions are pumpkins; shalots are a kind of small onion.
In the same manner take up onions and rocambole, and shalots at the latter end of the month.
Mix a handful of sage, a little thyme, and fourshalots chopped fine.
The shalots will likewise eat very fine when taken out, though they will look of a bad colour.
Send plain butter in a bason, and shalots chopped fine, and simmered in vinegar in a boat.
Put a few chopped shalots into a little gravy boiled clear, and nearly half as much vinegar.
Let all simmer together till the shalots sink; then put the liquor into a pan till cold; bottle it up, and make an equal distribution of the spice.
When it is cold put it into wide-mouthed quart bottles; and into each of the bottles put one ounce of shalotsskinned and sliced: cork the bottles close, and put them by for two months, when it will be fit for use.
Chop six shalots fine, and boil them up with a gill of gravy, a spoonful of vinegar, some pepper and salt.
When liked, a fewshalots may be added to the vinegar, and boiled with it.
Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for 1/2 hour, when add the Béchamel.
Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again.
Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints.
The shalots and spices may be omitted when their flavour is objected to.
Chop theshalots and mix with the other ingredients, adding the egg last, and stir all well together.
Dissolve the butter in a large enamelled saucepan, slice the artichokes and fry for five minutes in the butter, then add the water, shalots and celery chopped, and the seasonings.
Chop the shalots very fine, and place them in a small stewpan with the vinegar and a shake of pepper, and simmer until the vinegar is reduced to half the quantity, then add tomato sauce (see No.
Add a bunch of sweet-herbs, and a few shalots or small onions, all minced fine.
Put in the bottom of a deep dish a little vinegar, with some capers, parsley and shalots minced fine, and some grated bread, all mixed together.
Cut several slices of fresh salmon; soak them an hour in a mixture of sweet-oil, chopped parsley, and shalots minced fine, with salt and pepper.
Take a handful of sweet herbs and the same quantity of shalots or little onions, and cut them up small.
Make a sauce of four shalots or little onions chopped fine, some gravy, a little pepper and salt, and a spoonful of red wine.
Put the shalots and mushrooms into a stewpan with the stock and ham, and simmer very gently for ½ hour, when add the Béchamel.
Two or threeshalots or a little garlic may be added, if approved.
People who want to enjoy a steak should eat it with shalotsand tarragon.
Put these into a saute-pan with a couple of shalots and an ounce of butter, and toss them over the fire for five minutes, then pass this mixture through a sieve.
Cut a hare into fillets and stew them with a mince of chickens' livers, truffles, shalots in a rich brown gravy with a tumblerful of champagne in it.
Garlic and shalots may be pickled in the same way as onions.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "shalots" in a variety of sentences. We hope that you will now be able to make sentences using this word.
