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>.
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