SC - Question
Maddie Teller-Kook
meadhbh at io.com
Mon Jan 12 16:41:09 PST 1998
I think beurre maniere is a 'classic french' cooking technique. I
haven't seen anything similar in a period recipe. Too bad, its an
excellent way to thicken soups, stews and sauces.
meadhbh
rudin at okway.okstate.edu wrote:
>
> 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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