Chester wrote:

> What kind of wine did you use? Daniel and Jen said any decent white
> would do, but if we made it again we'd use a sweeter wine.

If you were just making generic duxelles, a decent white would do. But you
were making the duxelles expressly for this particular recipe, and as I
mentioned in an earlier post, Madeira is a pretty sweet wine. That was the
first thing I latched onto in Chemo's post.

Bob

On Aug 31, 1:19*pm, "Bob Terwilliger" >
wrote:
> Chester wrote:
> > What kind of wine did you use? Daniel and Jen said any decent white
> > would do, but if we made it again we'd use a sweeter wine.
>
> If you were just making generic duxelles, a decent white would do. But you
> were making the duxelles expressly for this particular recipe, and as I
> mentioned in an earlier post, Madeira is a pretty sweet wine. That was the
> first thing I latched onto in Chemo's post.
>
> Bob

We used Madeira. We did use a store bought pastry dough. The pork was
good, the pastry was good and the duxelle was good. It's just that it
wasn't a an award winning recipe. Would we do it again...not sure but
probably not.

Chemo wrote:

> We used Madeira. We did use a store bought pastry dough. The pork was
> good, the pastry was good and the duxelle was good. It's just that it
> wasn't a an award winning recipe. Would we do it again...not sure but
> probably not.

Next time use BEEF tenderloin! (But use ruby port instead of Madeira.)

Bob