[Sca-cooks] Roux was Re: Knives

[Phil Troy / G. Tacitus Adamantius]

On Jan 2, 2011, at 1:19 AM, David Walddon wrote:

> How roux-like is it? 
> Eduardo

Multiple instances; I'd very roughly guess after glancing at Welser about a quarter of all thickened sauces, contain an instruction to heat some fat in a pan, brown a spoonful of flour, then add liquid and stir it together and boil until thickened. In some cases it's wine, in at least one wine and cherry syrup; in many cases broth is used. It kind of looks like a quick and dirty substitute for Taillevent's or Chiquart's slightly viscous pea broth/puree... you know, like it occupies a similar niche in the repertoire du cuisine.

Adamantius






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