SC - Speculating on breakfast ...
CBlackwill@aol.com
CBlackwill at aol.com
Mon May 15 00:35:48 PDT 2000
In a message dated 5/13/00 8:19:23 PM Pacific Daylight Time, LrdRas at aol.com
writes:
> What kind of gravy? Cream? Veloute Sauce? Are there
> vegetables
> in it, etc...?
>
> Balthazar of Blackmoor >>
>
> Gravy. You know what gravy is don't you, Balthazaar? Or don't they teach
> gravy making in cooking school? You mix flour and water, bring the
chicken
> broth to a boil, taste, make sure it has ENOUGH salt in it, pour in flour
> water and continue cooking, stirring constantly until thickened. ;-)
The world is full of gravy, and I have no biscuit. That's a Veloute sauce
Ras has described, by the way...One of the "Master Sauces", and it answers my
question quite well... except, the original would have used a roux, instead
of a slurry. BUT, I have no problem with using a quick, easy slurry from
time to time. :P
Balthazar of Blackmoor
Complacency Breeds Contempt
More information about the Sca-cooks
mailing list