SC - Re: sca-cooks V1 #253

[Griff41520@aol.com]

Anne-Marie Rousseau wrote:

> 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...

Jes' one a' those things modern science doesn't address...my dictionary
sez mammocks are fragments or shreds. Since lard is by definition pork
fat (other animals give things like suet and tallow) I'd bet anything
mammocks are what we would call cracklings.
> 
> 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...

Interesting that this appears to call for unrendered fat, something that
would probably have been on hand in the kitchen, anyway.

But yes, this is clearly a recognizable roux, in spite of the fact that
using fats other than oil or butter has pretty gone out, except in
special cases like beef gravy, etc.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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