SC - off topic but slightly interesting if true
Kimib2@aol.com
Kimib2 at aol.com
Wed Aug 27 05:13:57 PDT 1997
>
>
>Sauce Robert is alive and well as of the 1950's, although as a "small"
>sauce made from either Espagnole or Demiglaze, which is itself derived
>from Espagnole, which would make Robert the grandchild sauce of
>Espagnole, which would mean Hongroise is a second cousin twice removed,
>an' I'm my own grampaw.....
>
Sauce making was a fine French art way back when. You also see a standard
roux in la Varenne, as well as the earliest emulsion sauces I've ever
seen. And you can't tell me Catherine de Medici (the upstart :)) had
anything to do with it...none of the contemporary Italian sources show
anything of the kind.
Saupiquets are just egredouce, after all :)....there's nothing new under
the sun.
I know, I know, la Varenne isn't even close to medieval. But it's still
cool that they were doing all that neat sauce stuff back then!
- --Anne-Marie
- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list