Shoe?

There's so many different types of sauce, thickened with cream, flour or egg to mention just a few. Also sauces thickened by reducing down. I would say gravy is in a subset of sauces, thickened with flour.

However;
Gravy (according to Wales) is based on meat fat, thickened with flour and made liquid with meat or veg stock. You need a lot of it. Additions - gravy browning, salt
Gravy (according to France) is based on highly reduced but otherwise unthickened meat juice. You don't get much of it. Additions - red/white wine, herbs, garlic

I know this because of regular disagreements over the roast chicken with the bf, who's father is French.

 

If I was in such posh restaurant, I'd be more likely to buy a meal that was served with gravy than one in a shoe.

 

Oi!! Ever tried French duck? At least it's got some meat on it's bones!

 

Is that because of the way they are raised?

http://en.wikipedia.org/wiki/Foie_gras

 

Spot on, Madahhlia! Most French cuisine avoids starchy stodge if possible Most traditional British food IIRC is nothing but.....

 

No, it's because of the breed. Foie gras production is a different ball game. Round here it tends to be concentrated in family farms where the birds are cared for. Not in big, mechanised factories like those found in Eastern europe.

 

I adore Duck Rillettes and buy them regularly from our Deli here in Battle. They originate from France,
Jenny

 

Well it stands to reason that the whole of a bird used for FG production is 'processed'. Magret, confit de canard, pate, gesiers...nothing is wasted. But we digress

Lots of 'jus' round here, Clueless....especially jus d'orange

 

Aaah, remember that word Loofah. We used to say it had some good jipp with it,
Jenny

 

What's Gippo?

 

Decent gravy Loli...like they make oop North...

 

Ahhhhh...Bisto....only joking......thanks for that...next time i go in a posh restaurant i'll ask for some