More on Baroque Recipes

Another thing for converting a modernized haute cuisine recipe into its more archaic form is to substitute verjus for white wine. Verjus is the unfermented juice of young grapes, and was common in cooking until white wine replaced it (for a variety of reasons). It is an interesting flavor, but you might have trouble finding the stuff. Navarro Winery out of Mendocino used to bottle it, but I have not used it in awhile, so I don't know if they still do. I have wanted to make an almond and green grape gazpacho with it, but haven't been able to break myself of the tomato gazpacho, which is one of the great treats of late summer.