[Sca-cooks] Query about verjus...urgent!!

[Ian Kusz]

uh.....brown verjuice?

Just kidding.

maybe fuzzy, rancid verjuice.  I do note that modern producers of verjuice
do put "refrigerate after opening" on the bottle....

On Wed, Dec 22, 2010 at 12:16 AM, Stefan li Rous <StefanliRous at austin.rr.com
> wrote:

> Back on Dec. 6, Thorvald quoted this recipe:
> ======
> "216. Green Verjuice [Sauce].
> Take sorrel including the stem, steep in some other verjuice, strain
> [through
> cheesecloth], and add a bread crust so that it does not turn. (A 1490
> printed
> edition quoted by Pichon et al., p. 194.)"
> =======
>
> Any idea what this green verjuice would "turn into"?
>
> How could adding a piece of bread crust keep this from happening? Why the
> crust and not the non-crust area?
>
> Perhaps the idea is to soak up some kind of oil, to keep something from
> happening?
>
> Thanks,
>   Stefan
>
>


-- 
Ian of Oertha