SC - Roux in the 16th C.?
Valoise Armstrong
vjarmstrong at aristotle.net
Thu May 21 14:10:07 PDT 1998
I was reading Elinor Fettiplace's Cookbook and in it Hilary Spurling claims
that the roux was a 16th C. innovation. I've only ever seen one recipe,
from the second half of that century, that involved thickening a sauce by
browning flour in fat. Anyone know of any other examples or is Spurling's
timetable a little early?
Valoise
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