eschalot

No. 307 for sauce, to which some add a few drops of eschalot wine or vinegar.

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

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

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