SC -children in kitchen:was worst feast ever...

[Jenne Heise]

	Lady Brighid ni Chiarain wrote:
	"Ingredients: Juice of green grapes from Perigord.  Verjuice was 
	often consumed in the Middle Ages.  This verjuice can be used to 
	deglaze foi gras, to simmer game meat, or as an aperitif."

Cool! Wish I'd known that last night, I made some pepper and brandy pate for
a party in the weekend. Haven't done that for a while but it turned out nice
and smooth and light, so I'm happy.
Lemonade and verjuice? Could be interesting.

	> Another nice thing I picked up was some great Spanish white wine
vinegar,
	> distilled from Chardonnay. It is also delicious, and the Cabernet
	> Sauvignon version I tried was even nicer (unfortunately they'd run
out, so
	> next time). Which led me to wonder whether they made white and red
wine
	> vinegar in period, as I don't remember ever seeing a receipt
specify the
	> color of the vinegar. Can anyone?
	Nola does, though not in every instance where he calls for vinegar.

	Red vinegar only appears once, and the rest of them time when he 
	specifies, it's white vinegar.  I haven't checked, but I'd guess
that 
	maybe some of the French recipes specify the color of the vinegar.

>From the context, would you say he specifies red wine vinegar in that recipe
for colouring reasons, do you think?

Ciao - Lucrezia

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