|Eating and Drinking in Roman Britain|
|by H. E. M. Cool|
What were the eating and drinking habits of the inhabitants of Britain during the Roman period? Drawing on evidence from a large number of archaeo...
101 - 110 of 253 for sauce shallot
Saute shallot in a small ... shrimp lightly in a little unsalted butter - do not over cook - and flame with brandy. Pour sauce over shrimp. Makes 1 servings.
Make 20 small ... heat. Add the shallots and cook, stirring, ... bits. Transfer the sauce to a small ... serve with the pear-cider sauce. Yield: 10 servings.
In small saucepan simmer wine, shallots or green onions ... at a time until whisk is coated heavily. Fold in wine mixture and serve. Wonderful over beef.
Lightly season and ... the white wine, shallots, red wine ... and adjust seasoning. Ladle some of the sauce over the sauteed salmon and serve immediately.
Grill veal chop until nicely marked. Saute shallots in butter - ... if desired. Place sauce on plate. Place ... top. Garnish top with fresh chopped herbs.
In baking dish ... sprinkle the chopped shallots all over. Arrange ... add the lemon juice. Pour the sauce over the cooked sea bass and serve immediately.
1. Heat non-stick ... add garlic and shallots and brown lightly. ... taste. 8. Spoon sauce on plate and ... and a light white wine (Chardonnay/Riesling).
Place above ingredients in pot and simmer approximately 10 minutes. Add above ingredients to meat and seasoning - stir - then add: If desired, add ...
Add tiny green ... in saucepan, add shallots and garlic and ... thickened, about 5 minutes. Add beans, toss to coat and heat through. Adjust seasonings. Serves 4.
1. Sprinkle chicken ... in broth and shallots, scraping up ... 2 minutes. To serve, spoon sauce over chicken and sprinkle with parsley. Yield: 4 servings
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