sf > wrote:

>I'd use dry sherry for chicken. Come to think of it, marsala is good
>but cream sherry might be just as good with veal. Use whatever amount
>you want. <shrug>

Marsala, Madeira, Oloroso Sherry, Amontillado Sherry -- anything this
side of Fino. And capers and lemon juice. No added salt needed with
the capers. A little ground black pepper is okay.


Steve