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Last updated: Tuesday, December 11, 2007

Escoffier Recipe 20

Escoffier - Pale Roux

The quantities are the same as for brown roux, but cooking must cease as soon as the colour of the roux begins to change,

and before the appearance of any colouring whatsoever.

The observations I made relative to brown roux, concerning the cohering element, apply also to pale roux.

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