When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs.
Directions: In a bowl, toss the shallot slices with the flour.
Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots.
A shallot had been found, put up to auction and knocked down at two louis.
When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes.
Mince a shallot onion and brown slightly with two spoonfuls of butter.
Mince and fry a shallot and add it, then a large glass of red wine, a few drops of lemon juice.
Chop up a shallot, and fry it in butter; add your haricots, with pepper and salt and tomato pure.
shallot is stronger than garlic and onion; a real Tartar sauce cannot be made without shallot.
The genus is widely cultivated and furnishes several varieties of onion, chives, leek, garlic and shallot.