eschalot

Tetsuya served a salad of langoustine with foie gras and eschalot tarragon vinaigrette.

The Foie Gras Wars Mark Caro 2009

Tetsuya served a salad of langoustine with foie gras and eschalot tarragon vinaigrette.

The Foie Gras Wars Mark Caro 2009

To pickle Nasturtium-Buds: — Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white-wine, some white-wine vinegar, eschalot, horse-radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.

Old Cookery Books and Ancient Cuisine 2006

Fry a minced onion brown in butter; cook the steak in this, on both sides, and serve with the following sauce: put into the same saucepan half a pint of strong soup stock, half a teaspoonful of browned flour, three tablespoonfuls of vinegar, a tablespoonful of chopped eschalot, a teaspoonful of chopped parsley, half a saltspoonful of black pepper, and a little salt.

Breakfast Dainties

Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter.

Favorite Dishes : a Columbian Autograph Souvenir Cookery Book Carrie V. Shuman

-- Boil the potatoes floury; mash them, seasoning them with salt and a little cayenne; mince parsley very fine, and work up with the potatoes, adding eschalot, also chopped small.

Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 Barkham Burroughs

But there is no saying, your honour eats more when I have brought him back onions, eschalot, and _ail_; now do I lie, your honour?

The Light of Scarthey Egerton Castle 1889

Stir it well, till smoothly mixed, then give it the finishing flavor, with a cup of rich, sweet cream, and a spoonful of eschalot essence.

The Young Housewife's Counsellor and Friend: Containing Directions in Every Department of Housekeeping. Including the Duties of Wife and Mother 1875

The flavour of this omelet may be very much enhanced by adding minced parsley, minced onion or eschalot, or grated cheese, allowing 1 tablespoonful of the former, and half the quantity of the latter, to the above proportion of eggs.

The Book of Household Management Isabella Mary 1861

The flavour of this omelet may be very much enhanced by adding minced parsley, minced onion or eschalot, or grated cheese, allowing 1 tablespoonful of the former, and half the quantity of the latter, to the above proportion of eggs.

The Book of Household Management Isabella Mary 1861