A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 635
Vinegar Sauce with Shallots and Mustard
Vinaigrette aux Echalotes et a la Moutarde
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Cut a shallot in one-eight inch squares, blanch and drain it. Put one gill of vinegar in a bowl, add to it salt and two gills of sweet oil, some mustard, and the blanched shallots.