[Sca-cooks] Period Hollandaise?

['bella]

the roux I was taught to make is not fried in fat..
it is dry flour browned in a cast iron frying pan.
it is used to both thicken a sauce and color it.
the darker the flour is browned the stronger the flavor of the
'gravy'.   I generaly use lard to mix the roux in to make it not
lump when it is put in the broth.
:
:
: > Roux? I think that shows up in one of the German
: > cookbooks, probably
: > Sabina Welserin.
:
: No, it wasn't flour fried in fat as a thickener....
: though thanks for the suggestion...
:
: Phlip
:
: =====
: Never a horse that cain't be rode,
: And never a rider who cain't be throwed....
:
: __________________________________________________
: Do You Yahoo!?
: LAUNCH - Your Yahoo! Music Experience
: http://launch.yahoo.com
: _______________________________________________
: Sca-cooks mailing list
: Sca-cooks at ansteorra.org
: http://www.ansteorra.org/mailman/listinfo/sca-cooks