216 White Sauce

Comment On Method

Escoffier really set the culinary world twittering in 1907 when he released his famous A Guide to Modern Cookery. In this work he commented upon the use of pure starch in the preparation of a roux for sauces. He said, “It is only habit that causes flour to be still used as the cohering element of roux ... with a roux made from the purest starch ... a sauce Esp