Stefan li Rous
StefanliRous at austin.rr.com
Thu Oct 29 20:35:41 PDT 2009
I think there are some emulsified sauces in La Varenne as well.
Anne Marie? Also Robert May I think.
I think the main difference between these emulsifications and the later
period Mayonnaise-like ones is heat but I have not looked at the all
Gravies are emulisified sauces, right?
We've discussed a few such sauces in the past. I think all of them are
very late in period. Here are a few I've saved:
gravy-msg (14K) 2/14/08 Period gravy. Renaissance, not
Is this Mayonnaise-like sauce a roux? Perhaps I should have named this
file around roux(s) or emulsions. What *is* the plural of "roux"?
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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