Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 oz butter
  • 1 oz flour
  • ½ pint


Heat the milk to just below boiling point (see note). Melt the butter in a small saucepan over a moderate heat without browning. Tip in the flour and stir to amalgamate it with the butter. This mixture is called a white roux and should not be allowed to brown. When it starts to honeycomb, i.e. when small bubbles start to break all over the surface of the