| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
1 |
servings |
INGREDIENTS
| 15 |
|
Shallots; peeled and halved |
|
|
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
c |
Port wine |
INSTRUCTIONS
Heat oven to 450 degrees. Toss the shallots with the olive oil and
seasonings. Place in a large saute pan and roast for about 20 minutes. Stir
occasionally. The shallots should have a nice brown color to them. Cover
the shallots with the port wine and reduce by half. This recipe yields
about ?? cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-10-1997
Recipe by: Emeril Lagasse
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