---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Shallot Puree - Great Chefs
 Categories: Basics, Puree, Masterchefs, Frisco, M
      Yield: 1 cup
 
      3 ea Shallot, bulbs, peeled,           1/2 c  Oil, olive
           -- chopped                     
 
       Puree the shallot with 1/2 cup of olive oil.  Drizzle a little
  clear olive oil over the top of the puree and refrigerate overnight or
  for up to a week if desired.
  
       You can store this puree in the refrigerator for up to three
  weeks without significant loss of flavor.
  
       Source:  Great Chefs of San Francisco, Avon Books, 1984
  
       Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
       :       San Francisco, CA
 
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