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Eschallot
Eschallot are comprised of a cluster of golden papery-skinned bulbs, eschallots have a more delicate and sweeter flavour than their onion relation and are one of the many examples of the French influence in Mauritian cuisine.
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Timbale
A layered dish cooked in a tall mould (timbale) and then turned out. Often made of rice layered with vegetables or slices of aubergine layered with other vegetables and tomato sauce.
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