Sauces
Roux for Sauces
Roux is necessary to thicken and give body to sauces. Put one tablespoonful of flour and one of butter into a sauce-pan and cook till the flour has lost any raw taste. Then put the sauce-pan on the hob and add the stock, or milk slowly (one cupful for every tablespoonful of butter or flour), and stir till smooth. For white sauces take care the flour does not colour; for dark sauces let it brown, but take care it does not burn.