SHALLOTS.
Shallots come from Syria. Shallot is stronger than garlic and onion; a real Tartar sauce cannot be made without shallot. The small, green onion is a good substitute for it.
SKEWERS.
The cuts below are skewers. The common ones are used to fasten pieces of meat together; to roast or bake small birds, liver in brochette, etc., etc.
Those to decorate are only used with different flowers or vegetables, and stuck inside of different pieces of meat as a decoration. They are removed just before carving.
The use of them is explained in the different receipts. They may be different from those seen in the cuts.
SPICES.
The cooks of this country generally have a queer idea of what they call French cookery and French spices.
Some honestly believe that to make a French dish a great deal of pepper and other strong seasonings must be put in.