Brown Thickening or Eoux Brun

Name: Brown Thickening or Eoux Brun
Ingredients: a piece of the latter; the flour; the required quantity of good clear stock

From Cookery, 1897

Can be made in advance and stored.

Presented as published in 1897. 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

Method

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 10. The excerpt below is the record exactly as published.

rown Thickening , or Eovx Brun — This can be made at leisure, and put by for use as desired. The principal ingredients are flour and butter ; put a piece of the latter into a small saucepan, and when it is hot add the flour and stir over a bright fire with a wooden spoon until the mixture assumes a golden brown colour ; add to this the required quantity of good clear stock

Cook this with the app: pantry check, scaling, and the assistant.