French kitchen terms of the day:
Yesterday I mentioned beurre manie (burr-man-yay) in describing Lier. Beurre Manie is a mixture of flour and butter of equal parts by weight to thicken sauces. Like a roux, but not cooked. Cooks keep this handy as it is a quick means to thicken a sauce that is refusing to thicken.
Another request from a fervent follower of my blog (Erin), asked what sous means in regards to a sous chef. Literal translation is (under chef). The Sous Chef works for the Chef de Cuisine and is charge of the kitchen help and production. It is two steps from being an Executive Chef. These were established by Georges-Auguste Escoffier in the 1920's, known as the Classical Brigade in his attempt to organize a kitchen.
All very cool stuff!