SC - Re: hand-grinding wheat and sturdy pastry crusts
CBlackwill@aol.com
CBlackwill at aol.com
Thu May 18 01:08:47 PDT 2000
In a message dated 5/16/00 8:16:05 AM Pacific Daylight Time,
TerryD at Health.State.OK.US writes:
> 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:
>
Well, it certainly sounds like a classic roux to me. I would imagine that
this method of thickening was often used, but perhaps not as often as the
ones which make it into the books, or, rather, may not have been a preferred
method. No documentation to support this claim, of course. However, there
can be no doubt that the reciept referenced above is, in fact, a roux.
Balthazar of Blackmoor
Complacency Breeds Contempt
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