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Article: Making duxelles
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- November 25, 2001
- Author:
CopyrightCopyright 2001 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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The Kitchen Technician
Making duxelles
By SANFORD D'AMATO
Special to the Journal Sentinel
Sunday, November 25, 2001
Duxelles is a French term that refers to the mixture of finely
chopped onions or shallots and chopped mushrooms that are sauteed in
butter or oil and cooked until all of the moisture is removed and it
almost becomes a paste.
The recipe for duxelles is said to have originated in the 17th
century by Chef La Varenne who worked for the Marquis d'Uxelles.
Because the recipe never appeared in any of La Varenne's works, it is
hard to confirm. The duxelles was used mostly as a sauce until the
19th century, when Escoffier codified it to become a dry preparation
and a component of many ...