Greetings....

Thanks to all who offered comments on the onion soup or references to 'stale' ale.
We ended up cooking the soup with 'Falcon Bayersk 2,8%' a lightly hopped beer.  I don't know the exact BU value but 15-20 is probably a good guess.   It was cooked for approx. 90 minutes and the result was good but a little salty since the person who salted the soup added salt by the teaspoons and didn't stir enough before tasting (she dumped the salt at one side of the pot and tasted from the opposite side).
Two people who aren't members of the group attended and they seemed to like what was served.

The main course was grilled fish with roasted chickpeas and various sauces.  A few who had chicken instead of fish due to allergies made the allium ex amygdala sauce which was liked by everyone.
The next day I was browsing through a cooking magazine and what did I see if not a recipe for a garlic-almond sauce ?  I guess they keep an eye on www.godecookery.com/ =).

Well, it's time to start lurking again.  Thanks once more to everyone who helped.
/Angus MacIomhair

==
Utinam populus Romanus unam cervicem haberet!
---Caligula

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