quote:Essentially yes. I've always been more inclined to call it similar to grillades, but it benefits from the marrow from the backbone. It, like a gumbo, sauce piquante, grillades, stew, can be made 50 different ways and still be a great dish. I don't think I have ever heard anybody not making it with at least a little bit of roux.
So this is essentially a fricassee