Liaisons

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

A liaison or “binding” is an operation which consists in thickening a liquid by means of flour, butter, cream or yolk of egg, and in binding together during this process and by the addition of this new medium all sorts of elements contained in the liquid. It is a very complex chemical operation; it is also, especially in the form of the roux, one of the simplest and most necessary culinary operations.

There is no need to insist on the mechanism of these phenomena or to explain the chemical reactions which take place, and I shall just explain their interest and their usefulness from the cook’s point of view.