Type of onion plant producing small clustered mild-flavored bulbs used as seasoning.
1
It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail.
2
Fry in butter three tablespoonfuls of marrow, some chopped mushrooms and eschalots.
3
Fry together for five minutes, chopped eschalots, parsley, chevril, herbs, butter, salt and cayenne.
4
Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning.
5
Brown the meal with the butter; add water enough to make the sauce the thickness of cream; add the eschalots, lemon, bay leaves, and seasoning.
6
8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz.