Cover with sliced lemon, chopped shallot, minced parsley, and a few pepper-corns.

Fry in butter a chopped shallot and two chilli peppers.

Boil three chopped shallots with a tablespoonful of butter and one-fourth cupful of vinegar.

Stuff the prepared fish with seasoned crumbs mixed with chopped shallots, parsley, and mushrooms.

Gently sauté the finely chopped shallots in butter until soft.

Strew chopped shallot and sweet pepper over the endive.

Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots.

Add chopped parsley, a chopped shallot, pepper and salt.

Facebook Twitter Pinterest Sweat chopped shallots in butter until soft, then add the wine and reduce.

Toss in ½ tablespoon chopped shallots, season with salt and pepper, and sauté another 30 seconds.

Add a chopped shallot and enough of the eel liquor to make the required quantity of sauce.

Sprinkle with chopped shallot, cover with buttered paper, and cook in a moderate oven for fifteen minutes.

If so, Sorted Food recommends eating them with a simple mignonette - chopped shallots soaked in sherry vinegar.

Fry in olive-oil half a cupful of chopped mushrooms, four chopped shallots, a sprig of thyme, and a bay-leaf.

Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper.

Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste.