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White Roux, or French Thickening
From Modern cookery, in all its branches, 1884
Serves 1
This is used for white gravies or sauces.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 119. The excerpt below is the record exactly as published.
about seven ounces of fine dry flour ; add it gradually to the butter, shake the pan often as it is thrown in, and keep the thickening constantly stirred until it has acquired a clear light brown colour. It should be very slowly and equally done, or its flavour will be unpleasant. Pour it into ajar, and stir a spoonful or two as it is needed into boiling soup or gravy. When the butter is not cla- rified it will absorb an additional ounce of flour, the whole of which ought to be fine and dry. This thickening may be made in a well- finned stewpan even better than in a frying-pan, and if simmered over a coal fire it should be placed high above it, and well guarded from smoke. WHITE ROUX, OR FRENCH THICKENING
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