On Mon, 2 Jun 2008 09:16:50 -0700, "Dimitri" >
fired up random neurons and synapses to opine:

>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?

Dear Old Scoundrel*:

I would suggest, aulde bean, that you try the recipe as written and
then tweak it to taste. I am a salt-a-holic, so cannot speak to the
salt/sweet issue. Nothing is EVER salty enough to suit me.

Thank GOD for good genes,
Terry "Squeaks" Pulliam Burd

*I don't believe I've seen a $$$ royalty for your new nomenclature...

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"