“Shallots in Dill Sauce”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.


12 oz.  shallots, peeled and left whole

¾          pint chicken stock


               freshly ground black pepper

1 oz.     butter

1            Tablespoon plain flour

2-1/4   fl. ounce single cream

2            Tablespoon chopped fresh dill

               sprigs of fresh dill, to garnish


Preparation time:     25 minutes

Cooking time:           40 minutes


1.         Put the shallots into a small saucepan and pour in the stock to cover.  Season lightly with salt and pepper and bring to the boil.  Lower the heat and simmer gently, half-covered, for 15 to 30 minutes, or until the shallots are tender when pierced with a fine skewer.   Drain, reserving the stock, transfer the shallots to a warmed serving dish and keep warm.

2.         Measure out ¼ pint of the stock.  Melt the butter in the rinsed out pan and stir in the flour.  Cook for 1 minute, stirring, remove from the heat and gradually stir in the stock.  Return to the heat and bring to the boil, stirring, then lower the heat and simmer for 3 minutes, stirring from time to time.

3.         Stir in the cream and heat through gently without boiling.  Stir in the chopped dill and pour the sauce over the shallots.  Garnish with sprigs of fresh dill and serve immediately, with one or two other vegetables, as an accompaniment to poultry, game, veal or fish dishes.