Gourmet Cornerprinted page 66

SHALLOTS

William W. Schmitz, Past President, International Chefs Association

Method

In Fall when Shallots are harvested and reasonable in price, put two baskets in lukewarm water, then skin will come off easy, chop fine, saute in shortening until golden color. Put in freezer and use when needed.

Note from the transcription

A Must For A Good Cook

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Photograph of printed page 66 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Method

Note from the transcription

Favorite RecipesRecipes