SC - Long - Help with the sauce for Cormary recipe

[CBlackwill@aol.com]

In a message dated 5/31/00 3:48:18 AM Eastern Daylight Time, 
CBlackwill at aol.com writes:

<<  Now my question relates to how to improve this.  Would I have been
 >  better to use fresh pieces of bread to thicken this up? 
 >  Alternatively, soak the breadcrumbs in a little wine for awhile, prior
 >  to adding the sauce?   >>

I would eliminate the roasting bag altogether and roast the pork uncovered. 
The sauce will reduce and a bit of broth can be added to deglaze the pan or 
increase the volume of the sauce whichever is indicated in the circumstances. 
The sauce is meant to be an au jus sort of sauce so thickening would not be 
an option. Thickening would remove the recipe from 'authenticity' to 
'periodoid'. There really is no need to thicken a well flavored au jus. Only 
a few sppnfuls of the sauce are needed to impart flavor and the meat should 
not be swimming in it.

Ras