Frenchside
White Roux
From Entrees made easy, 1905
Useful for making white sauces quickly.
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 2. The excerpt below is the record exactly as published.
white roux are the foundations of all sauces, and may be kept for a day or two. White Roux. Melt 4 oz. of butter very slowly in an ab- solutely clean pan ; then sprinkle into this 4 oz. of fine, dried, sifted flour
Cook this with the app: pantry check, scaling, and the assistant.