Roux

Ingredients

• equal quantities of flour
• equal quantities of good butter

Method

1. 1

   Spread the flour on a paper and dry it before the fire.

2. 2

   Pass it through a fine wire-sieve.

3. 3

   Clarify the butter by melting it, skimming the surface, and pouring away the pure oil.

4. 4

   Mix the oiled butter with the flour gradually, stirring briskly until smooth.

5. 5

   Cook over the fire until well cooked but not colored.

6. 6

   Pour half into a jar for white thickening and continue cooking the rest until brightly colored.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 13. The excerpt below is the record exactly as published.

Roux , is wanted in the house, and may be made to-day. Take equal quantities of flour

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