RE: [Authentic_SCA] roux?
- I've seen something like that, and it was in Sabrina Welserin's cookbook,
which is German and 1596, I believe. But it was only the one recipe out of
many. So it's enough for me to not say "They NEVER did it" but I still stick
to "They RARELY did it."
I like sieved bread crumbs better for sauces anyway. The time spent making
them is well worth the absolute reliability of them as a sauce thickener.
Al vostro servizio,
Signora Giovanna d'Este
Vert, on a billet Or three fleurs-de-lys, one and two, sable, a bordure
> Date: Wed, 02 Jun 2004 23:54:17 -0600
> From: Sheila McClune <smcclune@...>
> > From: Jeffrey Heilveil <heilveil@...>
> > Subject: Sieving
> > Oh did I mention I found a period recipe that instructs us
> > to make a traditional roux? "Brown flour in fat" it says. I
> > kid you not. Of course, I've only seen it in a single
> > recipe so far...
>Hmmm, interesting ...! Was this in one of the German sources you were
>working on last week, or somewhere else?
>Caerthe, Outlands [Denver, CO]
>(BTW, Congrats, Bogdan!)