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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