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, http://www. Erols. Com/hosey.