| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| les | 4 | Servings | ||
INGREDIENTS
| 600 | g | Small Round Shallots, Peeled |
| 60 | g | Butter |
| 3 | T | Maple Syrup |
| 2 | T | Lemon Juice |
| Salt And Pepper |
INSTRUCTIONS
Leave the shallots whole. If some of them are much larger than others, remove the outer layers to reveal twin inner shallots of a more equal girth. Melt the butter in a heavy pan large enough to take the shallots in a single, snug layer. Fry the shallots until patched with brown - about 5 minutes. Drizzle over the maple syrup and stir for about 1 minute. Now add the lemon juice, salt and pepper and just enough water to cover. Bring to the boil, then reduce heat and simmer gently, stirring every now and then, until the shallots are very tender (add a little more water if necessary) and there is only a thin layer of syrup left in the pan - about 30 to 40 minutes. Reheat when needed (they will keep in the fridge, covered, for 2 to 3 days). Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996 Posted to EAT-L Digest 01 Oct 96 Date: Wed, 2 Oct 1996 18:23:01 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : These sweet, buttery shallots serve as a relish and go well with dark game meats such a venison or grouse, or with boiled gammon or ham.
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”