Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Roux
From The new century cookery book, 1901
Serves 6
Roux can be stored in a covered jar.
A modern interpretation · AI-generated from the original record
Ingredients
- five ounces of butter
- four ounces of flour
- one quart of liquid
Method
Melt butter, sift flour, and stir into butter.
Cook slowly for about ten minutes for white roux.
For blond roux, stir until fawn color.
For brown roux, cook until light brown.
Allow to cool before adding moisture.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.
Roux. — Roux is the French term for a preparation used as a thickening for gravies, sauces, Or soups. It consists of flour fried in butter to a desired colour or blend. -There- are three kinds— the white, the blond or fawn, and the brown. The white roux is made with, say, five ounces of butter and four ounces of flour. Melt the butter, sift the flour and stir into the butter. Cook slowly on the side of the stove for about ten minutes, without allowing it to take colour. Blond roux is made in' the same way, but is stirred over a slow fire until it becomes of a fawn or blond colour. White and blond roux are used for veloutee and Allemande sauces, the former for Bechamel and other white sauces. For a brown roux, leave it on the fire, or put in a moderately heated oven, until it attains a light brown or chestnut colour. Roux should at all times be allowed to cool a few minutes before the moistening is added. It need not be used immediately, for it will keep some time if put in a covered jar and kept in a dry place. The proportion of moisture used is one quart of liquid
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