[Sca-cooks] Roux was Russian food

[Stephanie Ross]

<<Not all gravies are roux, Stefan. A proper roux is simply flour browned in
fat, then liquid added. White sauces, for instance, are not roux, because
the starch is not browned. Other gravies can use thickening starches other
than wheat flour.
 
Lady Anne du Bosc
Known as Mordonna The Cook
mka Pat Griffin>>

Huh. Now I thought that "roux" meant a sauce that started out with melted
fat thickened with flour. I didn't know the distiction for it having to be
browned. I thought white sauce was made with roux, which is why it was
thought not to be period (recent finds not withstanding).

~Aislinn~
Et si omnes ego non.

"The care of human life and happiness and not their destruction is the
first and only legitimate object of good government." --Thomas Jefferson to
Maryland Republicans, 1809.