SC - Question

[rudin at okway.okstate.edu]

     Just curious - I made Beouf Bourgignon for Christmas dinner this year. 
      It was the first time I had made it and I used the recipe from Julia 
     Child's "The Way to Cook".  It uses a beurre maniere for thickening 
     (which I have never used before either).  Actually, I've decided it's 
     a wonderful thing, the stew simmered for probably an hour or more 
     before serving after I added the thickening agent.  Anyway, I was 
     wondering....I know we have talked about roux not being period but is 
     the beurre maniere technique period?
     
     Mercedes
     rudin at okway.okstate.edu  


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