[Sca-cooks] OP - roast beef accompaniment
otsisto at socket.net
Mon Dec 21 20:27:31 PST 2009
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. ;\
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