Word: shallot
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...subject by Alan Hull Walton tells us that the pith from the branch of the pomegranate tree and the testes of animals were considered hot stuff. So were certain foods. "If envious age relax the nuptial knot," advised the poet Martial, "thy food be scallions, and thy feast shallot." Onions were a favorite, as were garlic, pepper, savory, cabbage, asparagus, eggs, pineapples, snails ("but without sauce," cautioned the fastidious Petronius) and just about any creature dredged from Aphrodite's watery birthplace...
...Roux inventions -- the cloudlike cheese souffle adrift in a cream and Gruyere sauce and the succulent beef tournedos in robust red-wine sauce with an earthy hotchpotch of mushrooms. Equally delectable are Hutchings' own creations -- tender abalone in a beurre- blanc sauce with caviar, and squab mellowed in a shallot-scented Cabernet sauce...
...know about food and products, and he finds that rewarding. Yet a surprisingly large number of specialties remain from the original menu, among them the creamed pea soup, creme Saint-Germain, the mignonettes of beef in puff pastry, the salmon in crust, and snails in tiny terrines with shallot and garlic butter. Recently Soltner worked out a new and delectable variation on those snails, combining them with the traditional herb butter and Riesling wine and baking them inside crusty brioches...
...Shallot of the Month. If 1966 is the year that everyone seems to be cooking in the kitchen with Julia, this is partially because Julia is just right for the times. The concern with good eating, which first became evident after World War II, has now swept across the nation. Cooking schools everywhere report themselves oversubscribed. Supermarkets have found that their gourmet counters are their handsomest profit earners, and are rapidly expanding them. "Sixty percent of the items in this store weren't here ten years ago," says the manager of Chicago's Stop 'n' Shop...
...true of herbs and spices. Once a store could make do with a dozen old dependables; today, supermarkets carry more than 100 items, with such old standbys as sage being displaced, as "too strong," by such postwar newcomers as fresh tarragon, fennel, thyme, dill and coriander. And for shallot fanciers there is now a Shallot-of-the-Month Club; for $9 they can receive a month's supply...