INGREDIENTS

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.

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