| 41. | English shallots were available for $ 1.87 a pound.
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| 42. | Far more formal is the two-month-old Shallots.
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| 43. | Add the remaining olive oil, the bacon strips and shallots.
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| 44. | Add the shallots and the bay leaves and saute until tender.
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| 45. | Add the shallot and saute until translucent, about 5 minutes.
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| 46. | Heat 1 tablespoon oil, and add minced shallot and garlic.
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| 47. | Add the rice to the shallot and stir well to coat.
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| 48. | Add the shallots and cook until translucent, about 5 minutes.
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| 49. | Add half the shallot mixture to each bowl, and mix.
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| 50. | Add the shallots and saute for 5 minutes, until tender.
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