Reviewed: Sep. 19, 2009

I didn't have vermouth, so I used Marsala wine instead. The taste was fine - I mixed the extra sauce with rice, and it was tasty. But the presentation is not super appealing. This is something I would make when I don't have a meal plan and haven't been to the grocery store. Not a dish I would make for company because it looks like something out of the 50s.

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Reviewer:

emplaye

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Reviewed: Jun. 10, 2005

I think there should be less butter used in general, and this will make for a thicker sauce. I can see how it would be really great with rice, however. Just add some salt and pepper to taste and it's not too bland, but don't expect an explosion of flavor.

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Reviewer:

Blacjaguar

Cooking Level: Beginning

Living In: Providence, Rhode Island, USA

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Reviewed: May 26, 2004

I have to confess that I made this mostly to use up a bunch of extra vermouth I had laying around. I didnt really have very high hopes for it, so I wasn't disappointed. I wouldn't say that it lacked flavor, it was very strong with the vermouth flavor. But something about the sour cream sauce made it appear very unappetizing. Overall, I would say that it wasn't bad, but I wouldn't make it again. I'll just have a martini next time I need to use up vermouth.

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