Eschalot Wine

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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  • Eschalots, 4 oz.
  • sherry, 1 pint


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, four ounces of eschalots, put them into a bottle, and add to them a pint of sherry; in a fortnight pour off