A Little Cooking
12 months ago subscribers to my Patreon received this not quite stream of consciousness account of a conversation I had while making food, or making food while having a conversation. Sometimes you get a postcard about growing a house from mushrooms , sometimes you get rocket science (see next month). The recipe is here . **** It looks like there’s a lot of oil in the casserole, but that’s okay. The onion and garlic has softened and the mushroom will soak up a bit. And then it will mix with flour to make the sauce. It’s time to put in the chicken, left over from a roast. In fact maybe not enough fat, I put in two thin slices of butter. How do I know, my friend asks me, and I ask myself how do I know? If I am making a white sauce (béchemal) properly, it goes like this. I weigh out some butter, let it melt in a pan, worry it’s too much. Stir in a couple of spoons of flour, then a bit more, until it’s almost crumbly. Let it cook a moment or two. Stir in milk a little a...
