SC - Long - Help with the sauce for Cormary recipe

[Elaine Koogler]

Maybe...however, when I'm feeding 250 people, I tend to be a little
overly-cautious in what I do.  I don't want to take even the smallest chance
that I could make someone ill!

Kiri

sdrake wrote:

> Would heating the original marinade to reduce it by half not kill off any
> little nasties left by the raw meat??  I had always assumed this to be so.
> Am I wrong?
>
> Mercedes
>
> -----Original Message-----
> Kiri wrote:
>
> I used Burgundy wine, marinated the roast in the
> mixture, when finished roasting, added the pan juices to some fresh marinade
> (to avoid problems with "nasties") and reduced the mixture by half to create
> the
> sauce.
>
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