SC - Roux

[LrdRas at aol.com]

In a message dated 2/21/99 1:34:03 AM Eastern Standard Time, troy at asan.com
writes:

<<  I dunno about that. Obviously there aren't a lot of known medieval
 sources for the technique, but it seems a bit like circular logic >>

Master,

Vehling uses roux exrensively in his translation of Apicius. Was the technique
lost or was it an unacceptable method of thickening for noble/wealthy
households in the MA and therefore not included in the recipes we have record
of? 

Ras <looking about innocently> :-)
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