[Sca-cooks] period gravy/roux
Stefan li Rous
StefanliRous at austin.rr.com
Mon Jun 12 20:54:45 PDT 2006
>>>>>
yep, Varenne is the first instance I've seen of a roux type sauce.
neat, huh? :)
--Anne-Marie
On Mon Jun 12 16:34 , John Kemker sent:
> Stefan li Rous wrote:
>
>> To bind the sauce, take a little chopped bacon, pass it through
>> the pan, which when melted remove it, and stir in a little flour,
>> which
>> you will let turn well russet, and dilute with some broth and vinegar
>
> Sacre' Bleu! It's a roux!
>
> --Cian
>>>>>
Actually there appears to be at least one earlier example, and it is
prior to 1600 CE.
<<< 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 >>>
This message, and other commentary on period roux/gravy, as well as
Varenne's recipe that started this thread, can be found in this file
in the FOOD-CONDIMENTS section of the Florilegium:
gravy-msg (8K) 9/ 1/00 Period gravy. Renaissance, not
medieval.
http://www.florilegium.org/files/FOOD-CONDIMENTS/gravy-msg.html
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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