[Sca-cooks] Verjus replacement

[Barbara Benson]

Greetings,

When I prepared this dish and served it at a feast I used Havarti and it
went over very well. The main reason for the decision is that I could get
large blocks of Havarti at my local Sam's club relatively cheap. I tried it
once with the shredded stuff that pretends to be mozzerella and it was
tasteless.

Glad Tidings,
Serena da Riva


> Tonight the cooks guild I belong to redacted the recipe for Bruet of Egges
> to Potage from Pleyn Delight...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 -----