[Sca-cooks] OP - roast beef accompaniment

[otsisto]

-----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