White Thickening
(French Roux.)—Cut up a quarter of a pound of the best fresh butter, and put it into a well tinned or enameled sauce-pan. Set it over a moderate fire, and melt it slowly, shaking it round frequently, and taking care to skim it well. When no more scum appears on the surface, let it settle a few minutes; then pour it off from the sediment at the bottom. Wash the sauce-pan or get another clean one. Return the melted butter to it, and set it again over the fire. Then dredge in gradually sufficient sifted flour to make it very thick and smooth, stirring it well after each addition of flour. Do not allow it to brown in the slightest degree, but keep it perfectly white to the last; simmering, but not actually boiling, and take care that there is no smoke about the fire.
To thicken white sauces, or soups, stir in a table-spoonful or two of this roux, pronounced roo. In French cooking it passes for cream.
Browned thickening is made in the same manner; but with butter and browned flour, and is used for brown soups and gravies.