[Sca-cooks] OP - roast beef accompaniment
otsisto
otsisto at socket.net
Mon Dec 21 20:27:31 PST 2009
-----Original Message-----
Johnna Holloway wrote:
> The phrase [an au jus sauce] turns up in lots of cookery books...
>
It still doesn't make any sense-- what you prepare to serve with the
meat is not 'an au jus sauce', but simply 'jus'.
--
Antonia di Benedetto Calvo
Perhaps they think that au jus is the broth of the meat that adding
something to it makes it a sauce. ;\
De
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