eschalot

American  

[esh-uh-lot, esh-uh-lot] / ˈɛʃ əˌlɒt, ˌɛʃ əˈlɒt /

noun

1. shallot.

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eschalot British  

/ ˌɛʃəˈlɒt, ˈɛʃəˌlɒt /

noun

1. another name for a shallot

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Etymology

Origin of eschalot

1695–1705; < French, Middle French eschalotte, diminutive of eschaloigne scallion

Example Sentences

Shred an eschalot as fine as possible and mix it with breadcrumbs.

From Dressed Game and Poultry à la Mode by Salis, Harriet A. de

Rub a hot dish with an eschalot or onion; pour the sauce in, and lay the turbot carefully in the midst.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady

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?

From The Light of Scarthey by Castle, Egerton

Potato Rissoles.—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.

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

The most elegant preparation of the onion tribe is the eschalot wine, No. 402.

From The Cook's Oracle; and Housekeeper's Manual by Kitchiner, William