Salut/Hi gerald,

le/on Sun, 01 Feb 2004 11:57:37 -0500, tu disais/you said:-

>The version withwhich I am familiar seems to come from Ali-Bab(Henri
>Babinski)'s Gastronomie Practique first published in1907. It was
>republished in 2001.
>
>The red wine called for is"1 bottle very good red burgandy"

I can live with the use of a bottle of very good burgundy. What I found was
interesting about the good Senator's recipe was that he insists that the
wine used should be "at least" 2 years old. Now, when I cook wine based
stews, whiuch I do quite a bit, I tend to go for slightly younger wines, I
find the rough edges seem to enhance the dish.

Actually another interesting thing about his recipe was the choices of
wines. Médoc or Macon, for example. It's hard to see what they have in
common other than the colour. Equally, the choice of drinking wines, a St
Julien (a village in the Médoc) or a Moulin à Vent, a Beaujolais village -
the most long lived, but nevertheless a Beaujolais. Very odd, IMO and while
I might agree with you about the use of a Rhone wine to drink WITH the dish,
I'd never in my wildest imaginings have plumped for a Beaujolais.

--
All the Best
Ian Hoare
http://www.souvigne.com
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