For half a pound, take half a cup of clarified butter (see Chapter II) and one cup and a fourth of pastry flour. Melt the butter, add the flour, and let cook on a slow fire, stirring often, until the mixture attains a rich but light mahogany color. It is very important that the cooking be conducted slowly, and the stirring be repeated at very short intervals. If the mixture becomes burned in the least, it can not be used. This will thicken two quarts of stock.

Brown Roux For 1 Pint Of Sauce

¼ cup of butter

5 tablespoonfuls of flour

Prepare as above.

White Roux For 1 Pint Of Sauce

½ a cup of butter

¼ a cup of flour

Melt the butter, add the flour and stir until well blended and bubbling throughout. Blond roux is the same as white except that the cooking of the flour is continued ten or fifteen minutes; the color of the flour is changed slightly, if at all.