Pawaru-Grahmata

№ 19V. nodaļa

Balta šalotes sula

White shallot sauce

  • Makes about 300 ml, for 4–6
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Balta schalottes sulla.

Modernizētslpp. 231 · PDF 245

The book gives 1 spoon of flour and ½ spoon of mushroom powder, which converts to about 1 tbsp and ½ tbsp; it gives no other amounts.

Method

4 soļi
  1. Melt the butter in a small saucepan over low heat. Add the shallots and cook gently for 5–8 minutes, stirring, until soft and translucent. Don't let them brown.
  2. Stir in the flour and cook for 1 minute, still without colour.
  3. Whisk in the stock and water a little at a time. Simmer gently for 15–20 minutes, stirring often, until the sauce is thick enough to coat a spoon.
  4. Stir in the vinegar and mushroom powder and simmer for 3–5 minutes more. Taste, and add salt if the stock was unsalted. Serve hot.

Notes

What the book says vs. what we added

the book cooks washed butter, 1 spoon of flour and plenty of finely chopped shallots with thin meat broth and a little water until thick, then adds a little wine vinegar and half a spoon of mushroom powder and boils it through. Softening the shallots first, the amounts and the times are ours. The book doesn't strain the sauce, so the shallots stay in.

Serving

the book recommends it with meat, fish, cutlets (karbonādes) and "many other braised or roast meat dishes".

Mushroom powder

dried mushrooms ground to a powder were a common store-cupboard seasoning in the 18th century; the book's is made from champignons. Grind dried mushrooms (button mushrooms or porcini) in a spice grinder and sieve.

"White"

the flour isn't browned, which sets this sauce apart from the brown ones in this chapter, such as 05-035.

Washed butter

butter kneaded in cold water to rinse out buttermilk and salt. Unsalted butter does the same job.

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