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
Pale Roux
From A guide to modern cookery, 1909
Serves 6
The same observations regarding the cohering element apply as for brown roux.
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 as for brown roux, but stop cooking as soon as the color begins to change, before any coloring appears.
Nutrition per serving
496Calories
5 gProtein
33 gCarbs
38 gFat
Estimated from matched ingredients across 6 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.
pale roux, for veloutés, or cream sauces; and 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.