See Fruits ; also Jellies.
.. Ice. See Ices.
.. Ice-cream.
.. Mousse.
.. Vinegar. See Pickles.
.. Pie. See Pies.
•• Tart.
.. Jam. See Preserves.
.. Preserved.
.. Syrup.
.. Batter Pudding.
See Puddings.
Jam Pudding.
Ravigote Salad. See Salads.
Redbirds in Jelly. See Game.
Redfish Jelly. See Fish.
Ribbon Jelly. See Jellies.
Rice. — The following recipes for
cooking rice will be found under their
respective headings as indicated :
Rice Bread. „ See Bread.
.. Griddle Cakes.
.. Muffins. ..
.. Pancakes.
.. Waffles.
.. Cake. See Cakes.
Custard. See Custards,
and Cheese Fritters.
See Fritters.
Tart. See Pies.
.. Meringue. See Puddings.
.. Pudding.
.. and Apple Souffle. See Souffles.
.. Soup. See Soups.
.. and Mushroom. See Vegetables.
.. and Okra
.. Casserole of.
.. Creole.
.. Curried and Tomatoes.
.. Macaroni.
Risotto. ..
.. Savory.
.. Timbale of. ..
.. Turkish Fashion.
Red-pepper Catsup. See Pickles.
Red Snapper. See Fish.
Reed-birds and Potatoes.
See Game.
Reinoulade Dressing. See Salads.
Rhubarb. — The following recipes for
cooking rhubarb will be found under
their respective headings as indicated :
Rhubarb Fritters. See Fritters.
.. Pie. See Pies.
Tart.
.. Turnovers.
.. and Oranges, Marmalade.
See Preserves.
.. Sauce. See Sauces.
.. in Syrup. See Vegetables.
.. Spiced.
.. Stewed.
.. Tapioca.
See Cakes.
322
Rissoles. — Rissoles are composed
of savory mince of any kind enclosed
in pastry and fried. They may be
served with gravy, or they may be
sent up dry on a neatly folded napkin.
The latter is the more usual manner.
They are chiefly useful as furnishing a
convenient and elegant mode of using
the remains of cold dressed meat,
game, or fish. Patties, if fried instead
of being baked, will become rissoles.
Rissoles should be thoroughly drain-
ed from fat either on a sieve or on
blotting-paper before being sent to
table. The difference between a ris-
sole and a croquette is that a rissole
is fried in pastry, a croquette is egged,
breaded, and fried. See Beef ; Game ;
Veal.
Risotto. See Rice.
Rivoli Pudding. See Puddings.
Rockfish. ' See Fish.
Ribbon Cake.
Rolls, Hot
ROUX
Rye Drops
Rolls, Hot.
Roly-poly Pudding.
Roman Punch.
Rough-and-ready.
Roulade of Veal.
See Bread.
See Puddings.
See Ices.
See Pickles.
See Veal.
Roux is simply a mixture of flour
and butter, which, when baked, is
used for thickening soups and gravies.
It is frequently spoken of as a brown
or white thickening ; it should be kept
in a covered jar, and will remain good
for months. A teaspoonful is suffi-
cient to thicken a pint of gravy. See
also Gravies and Thickenings.
Roux, Brown. — Dissolve lb.
of fresh butter, skim it well, let it
stand for a minute, and pour it away
from the impurities, which will settle
at the bottom. Put the clear, oily
part into a saucepan over a slow fire,
shake into it about 7 or 8 ozs. of fine
flour, or as much as will make a thick
paste. Stir constantly, and heat the
preparation slowly and equally un-
til it is very thick and of a bright-
brown color. Put it into a jar, and
stir a spoonful into soup or gravy
as it is needed. A teaspoonful will
thicken half a pint of gravy. Roux
may be mixed with hot or cold stock.
If cold, stir it over the fire till it boils ;
if hot, moisten the roux gradually
with the stock, taking it off the fire
to keep it from lumping. ✪ Roux, Brown
Page 363 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
See Fruits ; also Jellies. .. Ice. See Ices.
.. Ice-cream.
.. Mousse.
.. Vinegar. See Pickles.
.. Pie. See Pies.
•• Tart.
.. Jam. See Preserves.
.. Preserved.
.. Syrup.
.. Batter Pudding.
See Puddings. Jam Pudding.
Ravigote Salad. See Salads. Redbirds in Jelly. See Game.
Redfish Jelly. See Fish.
Ribbon Jelly. See Jellies.
Rice. — The following recipes for cooking rice will be found under their respective headings as indicated : Rice Bread. „ See Bread.
.. Griddle Cakes.
.. Muffins. ..
.. Pancakes.
.. Waffles.
.. Cake. See Cakes.
Custard. See Custards,
and Cheese Fritters.
See Fritters. Tart. See Pies.
.. Meringue. See Puddings.
.. Pudding.
.. and Apple Souffle. See Souffles. .. Soup. See Soups.
.. and Mushroom. See Vegetables. .. and Okra .. Casserole of.
.. Creole.
.. Curried and Tomatoes.
.. Macaroni.
Risotto. ..
.. Savory.
.. Timbale of. ..
.. Turkish Fashion.
Red-pepper Catsup. See Pickles. Red Snapper. See Fish.
Reed-birds and Potatoes.
See Game.
Reinoulade Dressing. See Salads.
Rhubarb. — The following recipes for cooking rhubarb will be found under their respective headings as indicated : Rhubarb Fritters. See Fritters.
.. Pie. See Pies.
Tart.
.. Turnovers.
.. and Oranges, Marmalade.
See Preserves.
.. Sauce. See Sauces.
.. in Syrup. See Vegetables.
.. Spiced.
.. Stewed.
.. Tapioca.
See Cakes.
Rissoles. — Rissoles are composed of savory mince of any kind enclosed in pastry and fried. They may be served with gravy, or they may be sent up dry on a neatly folded napkin. The latter is the more usual manner. They are chiefly useful as furnishing a convenient and elegant mode of using the remains of cold dressed meat, game, or fish. Patties, if fried instead of being baked, will become rissoles. Rissoles should be thoroughly drained from fat either on a sieve or on blotting-paper before being sent to table. The difference between a rissole and a croquette is that a rissole is fried in pastry, a croquette is egged, breaded, and fried. See Beef ; Game ; Veal.
Risotto. See Rice.
Rivoli Pudding. See Puddings.
Rockfish. ' See Fish.
Ribbon Cake.
Rolls, Hot
ROUX
Rye Drops
Rolls, Hot. Roly-poly Pudding. Roman Punch. Rough-and-ready. Roulade of Veal.
See Bread. See Puddings. See Ices. See Pickles. See Veal.
Roux is simply a mixture of flour and butter, which, when baked, is used for thickening soups and gravies. It is frequently spoken of as a brown or white thickening ; it should be kept in a covered jar, and will remain good for months. A teaspoonful is sufficient to thicken a pint of gravy. See also Gravies and Thickenings.
Roux, Brown. — Dissolve lb. of fresh butter, skim it well, let it stand for a minute, and pour it away from the impurities, which will settle at the bottom. Put the clear, oily part into a saucepan over a slow fire, shake into it about 7 or 8 ozs. of fine flour, or as much as will make a thick paste. Stir constantly, and heat the preparation slowly and equally until it is very thick and of a brightbrown color. Put it into a jar, and stir a spoonful into soup or gravy as it is needed. A teaspoonful will thicken half a pint of gravy. Roux may be mixed with hot or cold stock. If cold, stir it over the fire till it boils ; if hot, moisten the roux gradually
with the stock, taking it off the fire to keep it from lumping.
Records on this page
Roux, Brown