Yield: 6 Servings
Measure | Ingredient |
---|---|
24 larges | Shallots |
2 tablespoons | Melted butter |
⅓ cup | Red wine vinegar |
2 tablespoons | Dry red wine |
3 tablespoons | Sugar |
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, .