[Sca-cooks] Roux in Sabina Welserin's cookbook?

[Volker Bach]

Am Dienstag, 18. Juli 2006 06:57 schrieb Sue Clemenger:
> Dunno, since I'm not really familiar with Varenne (hope that doesn't get me
> kicked out of the cool kids' kitchen).
> It does, however, sound completely yummy.  I wonder what kind of cherries
> would have been used? It's almost cherry season here in
> Montana....mmmm..... --Maire

The original says 'kersseltz' - more like 'cherry sauce'. If this is indeed 
the same as the near-ubiquitous cherry sauce of South German tradition, the 
base is small sour cherries (Weichselkirschen).

YIS

Giano


	

	
		
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