White Roux from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
The white roux is made exactly like the Brown Roux, only that the butter and flour are put simultaneously into the saucepan, and not allowed to brown. It is then moistened with a little broth or bo...
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Ingredients
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- Broth, or Boiling Water
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