*  Exported from  MasterCook  *
                           Maple-Glazed Shallots~
 Recipe By     : Sophie Grigson, Style,The Sunday Times, September  29, 1996
 Serving Size  : 4    Preparation Time :0:00
 Categories    :                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  600      Grams         Small Round Shallots -- Peeled
   60      Grams         Butter
    3      Tablespoons   Maple Syrup
    2      Tablespoons   Lemon Juice
                         Salt And Pepper
 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).
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 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.