---------- 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