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Roux.
Ingredients.
Stock. Flour. 3 oz. of Butter.
Method.
1. Melt three ounces of butter. 2. Stir in one ounce of flour over the fire
until it becomes of a light brown colour. 3. Cover the stewpan, and let it remain for
half an hour on the stove, then add half a pint of boiling water. 4. Season with pepper
and salt. 5. Stir gently till well mixed. 6. Continue the stirring five minutes
after it comes to the boil. Stock, as I have before explained, is better than water. Roux is
used for thickening sauces and gravies; when wanted white it must not remain on the fire long
enough to brown. The difference between brown roux and white roux is simply in the browning of
the butter. It can be kept for some days in a clean earthenware jar in a cool place.
PRECAUTIONS.-Great care must be given to the preparation of roux, for if the butter and
flour are not good, or allowed to become too brown, the flavour of the sauce is strong and acrid.
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