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Shallot Sauce, Mild

Pare four or six shallots, and throw them into boiling water slightly salted. Let them boil five minutes; drain them, and boil them again in fresh boiling water: repeat this until the shallots are tender. Drain them, mince them, and stir them into a pint of good melted butter or white sauce. Let all simmer together a few minutes longer, and serve. Some cooks put an inch of lemon-rind with the shallots. Time to boil the shallots, about a quarter of an hour.