On Sat, 11 Aug 2007 13:18:38 -0700, Joseph Littleshoes
> wrote:

>sf wrote:

>> the recipe I use calls for a full bottle of champagne. What you do is
>> add it in two parts and reduce it to a syrup each time. I just use
>> leftover champagne (whatever the amount) for that dish. It's a great
>> way to dispose of champage from a party the night before.
>>
>>
>I have a recipe for a spit roasted lobster that is basted in champagne
>and butter, with a basting pan to catch the juices as they drop off, and
>the contents of which are turned into a sauce to serve with the lobster,
>Homard a la Broche.

Spit roasted lobster? How do you get them on the spit?



--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.