[Sca-cooks] la Varenne's recipe for turkey

Anne-Marie Rousseau dailleurs at liripipe.com
Mon Jun 12 15:49:24 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
>
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