eschalot
Americannoun
noun
Etymology
Origin of eschalot
1695–1705; < French, Middle French eschalotte, diminutive of eschaloigne scallion
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
It is only in coarse cooking that the flavour of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail.
From The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette by Montefiore, Judith Cohen, Lady
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.
From Favorite Dishes : a Columbian Autograph Souvenir Cookery Book by Shuman, Carrie V.
Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours.
From Dressed Game and Poultry à la Mode by Salis, Harriet A. de
Obs.—We like a little lemon-peel with eschalot; the haut goût of the latter is much ameliorated by the delicate aroma of the former.
From The Cook's Oracle; and Housekeeper's Manual by Kitchiner, William
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
Definitions and idiom definitions from Dictionary.com Unabridged, based on the Random House Unabridged Dictionary, © Random House, Inc. 2023
Idioms from The American Heritage® Idioms Dictionary copyright © 2002, 2001, 1995 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company.
