---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PINE APPLE INN & BAKEHOUSE'S BURGUNDY SHALLOT
  Categories: Sauces, Meats
       Yield: 4 servings
  
       4    To 6 med shallots
       1    Clove garlic
            Olive oil
       2 tb Balsamic Vinegar
       2 c  Good quality Burgundy Wine
       4    Sprigs fresh Thyme
       3 c  Reduced brown veal stock
            Salt
            Pepper
       1 ts Or 2 unsalted butter
            - optional
  
   1. Peel and finely slice shallots. Peel garlic.
   
   2. Saute shallots and garlic in a little hot oil over
   medium heat for 2 to
      3 minutes.
   
   3. Deglaze pan with balsamic vinegar and reduce until
   vinegar almost disappears. Add wine and thyme. Bring
   to boil then simmer slowly until shallots have
   absorbed all the wine.
   
   4. Add veal stock, bring to boil and simmer slowly
   until reduced to a third of its original volume. With
   a small ladle skim  off any scum that rises to the
   top. Remove from heat, discard garlic and thyme.
   
   5. Season to taste with salt and pepper. Serve with
   grilled beef or veal. Sauce can be enriched by
   whisking in 1 or 2 teaspoons ( to taste ) of unsalted
   butter. Makes 2 cups sauce or 4 to 6 servings.
    This dish was published by Toronto Star Starweek,
   Mary McGrath’s Chef’s Showcase in the issue of March
   12-19, 1994
   
    The recipe was requested by Al Malinauskas of
   Thornhill, Ontario who writes:
   
    “My wife and I celebrated our 25th wedding
   anniversary last summer at the Pine Apple Inn &
   Bakehouse. (149 Main St., Unionville, Ontario (416)
   940-6639) ”The grilled Alberta steak was done to
   perfection and the Burgundy Shallot Sauce with it was
   simply the best that I have ever enjoyed“
   
    Credit for the cooking goes to chef David Watt who
   apprenticed at The Ritz Hotel in London, England, and
   then came home to work at Sansoucci in the Sutton
   Place Hotel before opening The Pine Apple Inn in
   Unionville in 1991 with James Horner and Allan Bell.
   They describe the style of cooking here as ”a mixture
   of old and new".
   
    Typed into Meal Master format by Eric Decker March
   19, 1994.
   
    Editor’s note: For those of you who wonder what an
   Aberta steak is, I encourage you to substutite a Texas
   steak if you can't get the Alberta version [ real
   thing :-) ]. Both are mighty good snackin'
   
    ps. Happy 25th Anniversary Al, I hope you and your
   sweetheart have another 25 or 50 together.
   
    Posted by Eric to Fido Cooking Echo March 19, 1994
   Internet Email: eric.decker@canrem.com or Fido NetMail
   1:229/15
  
 -----