[Sca-cooks] roux based gravy-esque recipes

[Phil Troy / G. Tacitus Adamantius]

On Jan 1, 2011, at 5:55 AM, Volker Bach wrote:

> --- Stefan li Rous <StefanliRous at austin.rr.com> schrieb am Sa, 1.1.2011:
>> 
>> Quite possible. I can't say about the German? but we do
>> have a few other examples. If I remember right, they are all
>> late in period and most likely past the "medieval"
>> period.  Of course if you've found some more, it would
>> be nice to get those down.
> 
> There's also one in Sabina Welserin (#9). There must be earlier references elsewhere, though. I'd be surprised if this didn't come from outside Germany.
> 
> Giano

I remember being fairly surprised to see a milk-based garlic jance (yellow sauce) for poultry being thickened with flour in one of the fifteenth century English sources. Not roux, but a clear departure from the more common breadcrumb or almond-milk, rice flour or starch thickeners.

Adamantius






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