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 Wordnik.com.  [Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889] Reference

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 Wordnik.com.  [Favorite Dishes : a Columbian Autograph Souvenir Cookery Book] Reference

Fry a minced onion brown in butter; cook the steak in this, on both sides, and serve with the following sauce: put into the same saucepan half a pint of strong soup stock, half a teaspoonful of browned flour, three tablespoonfuls of vinegar, a tablespoonful of chopped eschalot, a teaspoonful of chopped parsley, half a saltspoonful of black pepper, and a little salt.    From Wordnik.com.  [Breakfast Dainties] Reference

To pickle Nasturtium-Buds: — Gather your little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white-wine, some white-wine vinegar, eschalot, horse-radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten as capers.    From Wordnik.com.  [Old Cookery Books and Ancient Cuisine] Reference

Stir it well, till smoothly mixed, then give it the finishing flavor, with a cup of rich, sweet cream, and a spoonful of eschalot essence.    From Wordnik.com.  [The Young Housewife's Counsellor and Friend: Containing Directions in Every Department of Housekeeping. Including the Duties of Wife and Mother] Reference

The flavour of this omelet may be very much enhanced by adding minced parsley, minced onion or eschalot, or grated cheese, allowing 1 tablespoonful of the former, and half the quantity of the latter, to the above proportion of eggs.    From Wordnik.com.  [The Book of Household Management] Reference

8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz. of butter.    From Wordnik.com.  [Dr. Allinson's cookery book Comprising many valuable vegetarian recipes] Reference

I like the eschalot.    From Wordnik.com.  [New Lighting from Yellow Goat Design] Reference

It is now known by the name of "shallot" or "eschalot.".    From Wordnik.com.  [Easton's Bible Dictionary] Reference

To make a Ragoo of Pigs-Ears: — Take a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt, and nutmeg; stew all these together, and shake it up thick.    From Wordnik.com.  [Old Cookery Books and Ancient Cuisine] Reference

To marinade a Leg of Lamb: — Take a leg of lamb, cut it in pieces the bigness of a half-crown; hack them with the back of a knife; then take an eschalot, three or four anchovies, some cloves, mace, nutmeg, all beaten; put your meat in a dish, and strew the seasoning over it, and put it in a stew-pan, with as much white-wine as will cover it, and let it be two hours; then put it all together in a frying-pan, and let it be half enough; then take it out and drain it through a colander, saving the liquor, and put to your liquor a little pepper and salt, and half a pint of gravy; dip your meat in yolks of eggs, and fry it brown in butter; thicken up your sauce with yolks of eggs and butter, and pour it in the dish with your meat: lay sweet-breads and forc’d-meat balls over your meat; dip them in eggs, and fry them.    From Wordnik.com.  [Old Cookery Books and Ancient Cuisine] Reference