Re: [london.food] Duck au vin

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From: Juliet Kemp
Subject: Re: [london.food] Duck au vin
Date: 12:16 on 13 Oct 2005

On Thu, Oct 13, 2005 at 10:46:46AM +0100, Rev Simon Rumble wrote:
> On 13/10/2005, "Russell Joanne (ST)" <Joanne.Russell@xxxxxxxxx.xx.xx>
> wrote:
> 
> You want a _really_ flavoursome vegetable stock if you want to do this
> kind of thing, and probably kick up the flavourings a little too.
> 
> You'd also need veggie worcestershire sauce, or an alternative. 
> Anything salty and tamarindy would do the job.  Even brown sauce with
> some salt.

Marmite!

Marmite is *excellent in soups/stews/casseroles etc as a good solid
'meaty' sort of taste without any actual meat.  


Juliet

There's stuff above here

RE: [london.food] Duck au vin Rev Simon Rumble 10:46 on 13 Oct 2005
On 13/10/2005, "Russell Joanne (ST)" <Joanne.Russell@tfl-buses.co.uk>
- Re: [london.food] Duck au vin Juliet Kemp 12:16 on 13 Oct 2005
  Marmite!
  - Simon Wistow 12:18 on 13 Oct 2005
    I use it to beef up (no pun intended) gravies.
  - David Cantrell 12:19 on 13 Oct 2005
    As is the fake Bovril that is all you can buy these days.
    - too deep to show
  - Richard van Oorschot 15:53 on 13 Oct 2005
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