SC - Roux
Oughton, Karin (GEIS, Tirlan)
Karin.Oughton at geis.ge.com
Tue Feb 23 03:48:55 PST 1999
> 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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