French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett).
- Lebour-Fawsett, Emilie, Madame.
- Date:
- 1890
Licence: Public Domain Mark
Credit: French cookery for ladies / by A cordon bleu (Madame Emilie Lebour-Fawsett). Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![as your butter is melted down put your flour in it and stir rapidly. A stewpan is better than a saucepan. It unust not be on a large fire. As soon as it is verv brown pour gently, by degrees, half a pint of stock or water, -either hot or cold, and do not be alarmed if it fizzes and -curds very much; go on pouring your liquid, stirring ■vigorously all the time. Then when it is all in and your >roux is very smooth and nice, put in it whatever you intend cooking in it. This roux is u~ed for dark meat and dark game and matelottes—in fact, for everything ..requiring a dark gravy. Roux Blond. [Light brown gravy.] To make a roux blond you proceed in exactly the same - way as for the roux brun, except that you do not let the . flour take such a dark colour. It must be much lighter, about the colour of light oak. It is used for white meat .and white game, vegetables, gibelottes, salmis of white game, brains—in fact, everything requiring a light- . coloured gravy. Roux Blanc. [White gravy.] The roux blanc is to be kept as white as possible, so •you must be very careful not to cook it over a large fire. Your gas stoves are very well adapted to this as the}' are ’to a number of other things. You must not pour your liquid before the flour is quite amalgamated or mixed with the butter, or else it will form into lumps and will Rave a disagreeable taste of raw flour; but as soon as the](https://iiif.wellcomecollection.org/image/b21524671_0148.jp2/full/800%2C/0/default.jpg)
