Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
White Roux
From A guide to modern cookery, 1909
Serves 16
Cooking time is limited to avoid the taste of raw flour.
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, cooking for only a few minutes to eliminate the raw flour taste.
Nutrition per serving
186Calories
2 gProtein
12 gCarbs
14 gFat
Estimated from matched ingredients across 16 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.
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.