SC - [arousseau@immunex.com: Results of a Siege cooking contest]

[Kathleen M Everitt]

>
Adamantius sez:>
>Well, yes, apart from my understanding that la Varenne uses pork fat for
>roux. It is at least recognizable, more or less. As for emulsified

he only says to use lard. Unless the mammocks are particular to pigs? 
Funny, I dont remember mammocks from my anatomy classes...

la Varenne _The French Cook_ a 1654 English translation of the 1651 work

THICKNING OF FLOWRE.
Melt some lard, take out the mammocks, put your flowre into your melted 
latd, seeth it wel, but have a care it stick not to the pan...

- --Anne-Marie

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Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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