French Thickening, or Brown Roux

Ingredients

• half a pound of good butter
• about seven ounces of fine dry flour

Method

1. 1

   Dissolve the butter with gentle heat, skim it, and pour it into a frying-pan over a slow fire.

2. 2

   Gradually add the flour while shaking the pan, stirring constantly until it acquires a clear light brown color.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 119. The excerpt below is the record exactly as published.

FRENCH THICKENING, OR BROWN ROUX. For ordinary purposes this may be made as it is wanted for use ; but when it is required for various dishes at the same time or for cookery upon a large scale, it can be prepared at once in sufficient quantity to last for several days, and it will remain good for some time. Dissolve, with a very gentle degree of heat, half a pound of good butter, then draw it from the fire, skim it well, give time for it to settle, pour it gently from the sediment into a very clean frying-pan, and place it over a slow but clear fire. Put into a dredging box about seven ounces of fine dry flour

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