Chop a small shallot and mix with a teaspoonful of anchovy paste, a squeeze of lemon juice, an ounce of butter, a little chopped parsley, a dash of cayenne, salt and pepper to taste.
Take four dried herrings, bone them, fill the cavities with a little (about half a teaspoonful to each fish) finely minced shallotor chives, and parsley.
Put a little butter in saucepan, a finely minced shallot or spoonful grated onion, and some tomato free from skin and seeds.
Same of mashed potatoes; a shallot finely minced, or a spoonful of grated onion.
Add a little parsley and a minced shallot to the gravy.
Add four tablespoonfuls of milk, in which a shallot and a head of celery or a pinch of celery-seed has been boiled, then strained out.
Put in a pinch of cayenne, a shallot minced fine for every two quarts, and a thimbleful of celery-seed tied in a bag for the same quantity.
The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour.
Put into a saucepan with a minced shallot and parsley, two tablespoonfuls melted butter, a like quantity of vinegar, some salt and pepper.
You can vary the seasoning to your taste, adding a shallot or two minced very fine, some celery and small pods of cayenne pepper, which always look well in vinegar.
Proceed exactly as in the above recipe, only adding to the chopped parsley a piece of onion or shallot about as big as the top of the thumb down to the first joint, also very finely chopped.
Mince a shallot onion and brown slightly with two spoonfuls of butter.
Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic.
If desired, add one chopped shallot and a spoonful of chopped capers.
When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes.
Then add a chopped shallot and let simmer for a few minutes.
Slice and fry in butter and olive oil in equal parts, season with salt and pepper, and when nearly golden yellow add a very finely chopped shallot and some chopped parsley, and simmer for a minute longer.
In a casserole put one chopped shallot and one ounce of butter, and merely warm, then add the juice of a lemon, one spoonful of French mustard, one spoonful of Worcestershire sauce, and one pint of brown gravy.
Regel, in 1875, in his monograph of the genus Allium, declares he has only seen the shallot as a cultivated species.
The shallot produces many bulbs, which may be propagated or preserved in the neighbourhood of cultivation, and thus cause mistakes as to its origin.
Just a suspicion of shallot in the bowl; the perfect dressing of vinegar and oil, pepper and salt; and the luxuriant tropics could not yield a richer and more fragrant offering.
To the onion, the shallot is as the sketch to the finished picture; slighter, it may be; but often subtler and more suggestive.
Strew chopped shallot and sweet pepper over the endive.
Shallot vinegar is made by putting six cloves, or bulbs, into a quart bottle of that liquid; and, when sealed down, it will keep for years.
FRIED EELS--III Prepare the eels according to directions given for Stewed Eels à la Americaine, sprinkling with shallot and parsley also.
Add a chopped shallot and enough of the eel liquor to make the required quantity of sauce.
Fry in butter a chopped shallot and two chilli peppers.
Mince and fry a shallot and add it, then a large glass of red wine, a few drops of lemon juice.
Pound in a mortar oneshallot or two button onions, the yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill.
Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shallot or leek.
The taste of the shallot agrees very well with that of the oyster.
Shallot is stronger than garlic and onion; a real Tartar sauce cannot be made without shallot.
Just then Nana arrived, still wearing her blue-and-white racecourse costume, and amid a thunder of applause the shallot was presented to her.
After the third course the entrees had made their appearance; they consisted of pullets a la marechale, fillets of sole with shallot sauce and escalopes of Strasbourg pate.
A shallot had been found, put up to auction and knocked down at two louis.
Sprinkle with salt and pepper and cover with bread crumbs seasoned with very finely choppedshallot and parsley.
When done serve with shallot or maitre d'hotel sauce.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "shallot" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: condiment; pepper; salt; spice; vegetable
