Ingredients shallot

Nonpareil Sauce (Hartshorne)

Nonpareil Sauce (Hartshorne)

Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia. Ingredients 1 slice of ham, chopped…

Savory Mustard Sauce

Savory Mustard Sauce

This savory mustard sauce is great on filet mignon or pork tenderloin, or as a grilling baste for chicken. Ingredients ½ cup Dijon mustard ¼ cup chicken broth 1 ¼ tsp cornstarch 1 pinch of salt ¼ tsp freshly ground…

Pancetta Fusilli with Herb Shallot Cream

Pancetta Fusilli with Herb Shallot Cream

Ingredients 250 g pancetta 1 tbsp butter 1 tsp minced garlic 1 lb (12–15 ea.) shallots ½ tsp sugar, salt, pepper 1½ cups chicken stock ¼ cup heavy cream 1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil)…

Yellow Curry Paste

Yellow Curry Paste

Ingredients 2 tablespoons coriander seed 2 tablespoons cumin seed 3 branches lemongrass, chopped 1 tablespoon grated ginger root 6 red chilli peppers, seeded and chopped 1 tablespoon salt 3 cloves garlic, smashed 1 shallot, chopped 1 tablespoon turmeric 1 tablespoon…

Spicy Placenta with Rice Noodles

Spicy Placenta with Rice Noodles

Ingredients 250 grams of fresh human placenta, chopped into fine strips 1 onion 2 cloves of garlic, chopped 1 tablespoon of olive oil Rosemary Salt Pepper ½ tsp cumin Rice noodles, cooked Red bell pepper, sliced thin Shallots, sliced thin…

Pan-Seared Duck Breast with Cabernet Reduction

Pan-Seared Duck Breast with Cabernet Reduction

They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it in the morning, and they will be amazing! Ingredients 2 boneless duck breasts Salt Freshly-ground black pepper 1 cup…

Italian Dressing I

Italian Dressing I

Ingredients ¼ cup drained capers 1 clove garlic, pressed 1 shallot, minced ½ cup olive oil ½ teaspoon black pepper 1 small dried red chile, sliced ½ teaspoon crushed fennel seed 1 tablespoon white Chianti or dry white wine 2…

Hartshorne Catsup for Sea-stores II

Hartshorne Catsup for Sea-stores II

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne. Ingredients 24 anchovies, boned and chopped 10 shallots, finely chopped 1 handful scraped horseradish ¼ ounce mace 1 quart white wine 1 pint red wine 1…

Beurre à la Bourguignonne (Garlic Scallion Butter)

Beurre à la Bourguignonne (Garlic Scallion Butter)

Beurre à la Bourguignonne, or garlic butter, is a compound butter flavored primarily with garlic. In this case, it also includes shallots and parsley. Ingredients ½ cup butter 2 tbsp chopped shallots 1–3 cloves garlic, mashed or grated with a…