[MR] cooking question

[L Shuskey/Elize]

I keep finding references to a thickening agent called amydon in Chiquart's "Du Fait de Cuisine" (translation).  I've checked the unabridged dictionary, but there's no listing for it.  

1) What is it?

2) Is it available today?  Where would I obtain it?

3) Is it safe to use?

4) What would be a good substitute for it?

Thank you for any information. 

Elize da Nizza, Crannog Mor



Argent, a pale purpure cotised vert between two sprigs of lavender proper.

"On ne voit bien qu'avec le coeur.  L'essentiel est invisible aux yeux."  

          (One only sees well with the heart.  The essential is invisible to the eyes.)   

                    - Antoine de St. Exupery, from Le Petit Prince (The Little Prince)



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