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White Roux

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Last updated: Sunday, November 11, 2007

Escoffier Recipe 21

Escoffier - White Roux

Same quantities as for brown and pale roux, but the time of cooking is limited to a few minutes, as it is only needful, in this case, to do away with the disagreeable taste of raw flour which is typical of those sauces whose roux has not been suffi¬ciently cooked.

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