vegetariannut-free
Brown Roux
From A guide to modern cookery, 1909
Serves 10
Do not cook too rapidly to avoid burning the starch.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- Eight oz. of clarified butter
- nine oz. of best-quality flour
Method
Mix the flour and butter in a very thick stewpan, and put it on the side of the fire or in a moderate oven.
Stir the mixture repeatedly so that the heat may be evenly distributed.
Cook until it has a fine, light brown color and a scent resembling that of hazel-nut.
Nutrition per serving
297Calories
3 gProtein
20 gCarbs
23 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 16. The excerpt below is the record exactly as published.
brown roux, for brown sauces; pale roux, for veloutés, or cream sauces; and white roux, for white sauces and Béchamel. 19—BROWN ROUX Quantities for making about One lb.—Eight oz. of clarified butter, nine oz. of best-quality flour
Cook this with the app: pantry check, scaling, and the assistant.