Word: shallots
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Dates: during 1980-1989
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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...