SC - Help - Dangerous Herbs
Elaine Koogler
ekoogler at chesapeake.net
Wed Jul 26 04:59:34 PDT 2000
I would recommend finding a dealcoholized wine for this situation. reverse osmosis removes the alcohol of a fermented actual wine. Cost may be an issue, though I do not know what the cost will run in your neck of thw woods, If this is not practical, then I would recommend preparing the sauce as redacted ahead of time, prior to arrival on site, and reheat there. A caes (albeit a fairl;y weak one) can be made that the alcohol cooks out of the sauce when heated.
niccolo
sca-cooks at ansteorra.org wrote:
> I'd like to do this sauce as one of the options for the roast at our fall feast.
Recipe 49: Swallenberg SauceRecipe 49: Swallenberg Sauce
copyright 1995 Alia Atlas <<<SNIP>>>
But I have a problem. The site is bone dry. Even cooking with wine could
lead to legal ramifications. Can I substitute grape juice and have a
palatable sauce? Alvira
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