When my helper friend and I planted the shallots on Thursday, we took as many of the big ones as we needed. I had a lot of shallots left for cooking, properly cured too!
Friday was to be pretty cold and my knee told me, “Don’t you DARE put me on that cold ground for hours!” so I listened to it. No garlic mulching on Friday. My helper friend was to be here on Friday and he’s an excellent cook. So I decided we’d make something with some of the shallots. Then supper would be done early, ready to bake.
I’d made this recipe before and my husband liked it. It takes forever to peel all the little shallots, so having help would be good.
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It took us about an hour to peel enough for this recipe, and a cream soup one I’d hoped to make. He got the bacon cooked up, and browned the chicken while I peeled shallots, and then he came and helped.
He browned the shallots, mushrooms, and garlic and went out to get me some fresh thyme and parsley.
He had to leave so I made the white sauce.
I have all my chicken bone stock frozen, so I just thaw out as much as I need.
I put the parsley into the white sauce, as I love lots of parsley in things. It was all ready for the oven at supper time.
I never did get the cream soup made….