137. Roux, White

Melt a cup of butter over a slow fire, and when hot, skim carefully, then pour off all the clear oil into another pan, taking care not to let any of the sediment go with it. Warm again slowly, add a heaping cup of sifted flour and cook slowly together without browning for twenty minutes. Keep in a covered glass jar in a cold place and use as required for thickening sauces and soups.

138. Roux, Brown

Proceed exactly as in the preceding recipe, only cooking the butter more quickly until it is a good brown and browning the flour also. Use in brown sauces.