BROWN ROUX, OR THICKENING FOR BROWN SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. This is made exactly in the same way as the white roux, with the exception that it should remain longer in the oven, to allow it to acquire a fawn or buff colour, before it is taken out.
  2. When the roux is considered to be done, three or four shallots should be thrown in, in order to diminish the action of the heat of the copper stewpan on its contents, and for the purpose of imparting flavour to it.
Original Text
BROWN ROUX, OR THICKENING FOR BROWN SAUCE. This is made exactly in the same way as the white roux, with the exception that it should remain longer in the oven, to allow it to acquire a fawn or buff colour, before it is taken out. When the roux is considered to be done, three or four shallots should be thrown in, in order to diminish the action of the heat of the copper stewpan on its contents, and for the purpose of imparting flavour to it. This roux is used to thicken Espagnole or brown sauce.
Notes
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