SC - Books

[Serian]

I agree...and a very tasty one, as well!!

Kiri

"Decker, Terry D." wrote:

> The earliest use of flour and fat to make a roux I know of is from Sabina
> Welserin (1553), where there are several.  Here is one from Valois
> Armstrong's translation:
>
> "First, when you would make a black sauce, you should heat up a little fat
> and brown a small spoonful of wheat flour in the fat and after that put good
> wine into it and good cherry syrup, so that it becomes black, and sugar,
> ginger, pepper, cloves and cinnamon, grapes, raisins and finely chopped
> almonds. "
>
> It sure sounds like a roux thickened sauce to me.
>
> Bear
>
> > Balthazar writes:
> >
> > >Of course, when you can, it is my opinion that you should always use
> > >a roux.
> >
> > This discussion makes me wonder how old the "roux" method
> > actually is.  And
> > what are the oldest methods we know of that were used for
> > thickening sauces
> > and gravies?
> >
> > Any thoughts?
> >
> > Elysant
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