Type of onion plant producing small clustered mild-flavored bulbs used as seasoning.
1
Add carrot, celery, green pepper, and shallot; cook stirring constantly, 2 minutes.
2
Divide the watercress between 4 plates and scatter over the pickled shallot.
3
Slice the shallot into rounds, too, and add them to the tomatoes.
4
Cover with sliced lemon, chopped shallot, minced parsley, and a few pepper-corns.
5
Chop together a tablespoonful each of parsley, chives, chervil, tarragon, and shallot.
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.