"Dimitri" > wrote in
:

>
> Very nice - I have a question. It seems to me the brown sugar and
> cognac would leave a sweetness, yes? Is there enough salt in the
> broth to overcome or balance the sweet?
>
> Thanks
>
>
>

I've done a similar sauce (without the sugar) and it was fine. I believe
the unsugared sauce is in Julia Child's first cookbook. The volume 1 of
french cooking. The true name of the cookbook escapes me due to a brain
fart. And I'm too lazy to go find and read the title off of the book in
the next room.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.



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