Preparation info
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By The Times Picayune Publishing Company

Published 1901

  • About


  • A Tablespoonful of Butter
  • A Tablespoonful of Flour


In making the roux, which is the foundation of a Fancy Sauce, melt the tablespoonful of butter slowly, and add gradually the flour, sprinkling it in and stirring constantly, till every portion is a nice, delicate brown. Never make it too brown, because it must continue browning as the other ingredients are added in the order given in every recipe in this book. It is a great mistake to pile all