Making these, provencal, for my wife.
This, however, is what I am also doing, for myself......
Many people won't touch wheat flour, even a tablespoon, in a boat of gravy.
This seems to me to be going way to far, to be throwing the baby out with the bath water!
I am going to do a milk gravy (many call for cream, too rich, really), with a pan drippings roux, after the roasting, with some roasting grease. It is traditional French cuisine, Elizabeth David has similar recipes. She tends to use cream.
The Old South where my family was from made sausage gravy for buttermilk biscuits with a similar recipe style.
I cannot imagine how even diabetics like Robin Ellis, himself a great cook, would have sufficient grounds to complain....
His recipes, good as they are, are too often bereft of gravies and sauces which he need not have abhorred.
Of course, besides the diabetes, there is the gluten intolerance issue....
I cannot assess the significance of a little dash amount of wheat flour in a portion of milk gravy.
One might roast quail for Valentine's Day and make a milk gravy.
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