SC - Roux

[Oughton, Karin (GEIS, Tirlan)]

> FWIW, Vehling is roughly contemporary to Escoffier, who created a big
> stir (yes, pun intended) in the culinary community by suggesting white
> or blonde roux could be made with much less fat and cooking time using
> what he called fecula, described as the starchy detritus left over from
> preparing gluten. 
> 
	I recently bought some 'fecules' in France which are fine potato
granules ( great for thickening)- the language root does not seem to have
changed much - could it be that these are in the same tradition? Im not good
on dates - how does Escoffier compare to the arrival of potatoes?

	karin.


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