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Sauces. The Roux |
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Sauces. The Roux |
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This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Three kinds of roux are used - brown roux, for brown sauces; pale roux, for veloutes, or cream sauces; and white roux for white sauces and Bechamel.
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