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

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

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

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

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.

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