| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Vegetable |
6 |
Servings |
INGREDIENTS
| 24 |
lg |
Shallots |
| 2 |
tb |
Melted butter |
| 1/3 |
c |
Red wine vinegar |
| 2 |
tb |
Dry red wine |
| 3 |
tb |
Sugar |
INSTRUCTIONS
1. Cyt end off & peel shallots.Fit them tightly into low-sided,
heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly
coat the shallots.
2. Braised shallots over a very low heat, uncovered, for four hours or
until the shallots are soft and shiny, and the liquid has completely
evaporated. Note: If liquid evaporates before shallots are cooked, add a
little water. If shallots become soft before wine and vinegar evaporate,
pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat
until coated with a syrupy glaze. Disturb shallots as little as possible,
as to keep them whole.
UPSTAIRS AT THE PUDDING
HOLYOKE ST., CAMBRIDGE
ACCOMPANIES MUSCOVY DUCK
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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