[Sca-cooks] Verjus replacement

[Patricia Collum]

Tonight the cooks guild I belong to redacted the recipe for Bruet of Egges
to Potage from Pleyn Delight. Each of three of us did our own version of
this egg/cheese/verjus soup. I needed a substitute for verjus and I wanted
to use white grape juice and white wine vinegar, but for this trial I didn't
want to have to buy a half gallon or more of white grape juice. I was just
about to give up and use all vinegar or lemon juice, when I thought of using
baby juice. A two ounce bottle was just enough to make two different 2 cup
trial versions using 2 different cheeses. I tried brie, my daughter used
cheddar and the other member of the group tried gouda. All versions were
flavorful, but most of the testers preferred the stronger flavored cheeses.

Cecily
----- Original Message -----
From: "Carol Eskesen Smith" <BrekkeFranksdottir at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Monday, October 07, 2002 6:08 PM
Subject: Re: [Sca-cooks] Verjus replacement


--
[ Picked text/plain from multipart/alternative ]

The best replacement for verjus I have found is white grape juice, cut 3
parts plus 1 part wine vinegar.  It's sweeter than the real thing, but
unless you have a source of tannic acid to dry the flavor, it's probably
about as good as you'll get.