Roux Sentence Examples

But Mr Lang's answer on that point is that this humble supernumerary in Roux de Marsilly's conspiracy simply became one more wretched victim of the "red tape" of the old French absolute monarchy.

Doing so can make your roux a bit easier to work with.

His Brut or Geste des Bretons (Le Roux de Lincy, 1836-1838, 2 vols.), written in 1155, is merely a translation of Geoffrey of Monmouth.

They were to be supported by five bombarding monitors ("Marshal Soult," "Lord Clive," "Prince Eugene," "General Crawford," M24 and M26) and covered by five British destroyers ("Swift," "Faulknor," "Matchless," "Mastiff" and "Afridi"), with three British destroyers and six French torpedo boats attending on the monitors ("Mentor," "Lightfoot," "Zubian," "Lestin," "Capitaine Mehl," "Francis Gamier," "Roux," "Bouclier").

There remain, however, Le Roux de Lincy's researches, a series of articles on Sauval which appeared in the Bulletin du bibliophile et du bibliothecaire in 1862, 1866 and 1868.

In the family Homolidae stands the strange genus Latreillia, Roux, with long slender limbs and triangular carapace after the fashion of oxyrhynch spider-crabs.

As the result of research in the diplomatic correspondence at the Record Office in London 4 Mr Lang finds a clue in the affairs of the French Huguenot, Roux de Marsilly, the secret agent for a Protestant league against France between Sweden, Holland, England and the Protestant cantons of Switzerland, who in February 1669 left London, where he had been negotiating with Arlington (apparently with Charles II.'s knowledge), for Switzerland, his confidential valet Martin remaining behind.

Roux, a celebrated French physiologist, dismissed his class without a lecture, saying "C'est asset, messieurs, vous avez vu Charles Bell."

Fleming select lead on account of the smallness of the Thomson effect in it, as observed by Le Roux.

Melt the butter in a saucepan, add the flour and stir to make a roux.

Once all the flour has been added, cook the roux for a few minutes, stirring it all the time.

The okra serves as a thickener so you don't need to add roux to this gumbo.

When it has formed a roux gradually add the milk, stirring continuously.

The original manuscript first belonged to Montmerque, and then passed into the possession of Le Roux de Lincy, who prepared an annotated edition; unfortunately this material, together with the original MS., was lost in the incendiary fires which took place under the Commune (1871).

The okra serves as a thickener so you do n't need to add roux to this gumbo.

Melt butter and make a roux with white flour, add milk gradually until thick sauce obtained.

Make a roux with the butter and flour, add the stock and cook out.

Investigate the effect on viscosity on the type or quantity of fat used in a basic roux sauce.

Similarities lie in the use of a roux for thickening, and the inclusion of the trinity of bell peppers, onions, and celery in most dishes.

Let this roux cook for a few minutes, stirring occasionally for about four minutes.

Other repeated but not prevalent ingredients were cocoa powder, creating something closer to a mole sauce, cinnamon, and flour used to make a roux to thicken the sauce.

Cook your roux for a few minutes to cook out the raw flour taste.

If dark soup is desired, it may be made by the addition of a little caramel, dark roux, browned vegetables, or diced fresh meat.

The first thing we need to do is make a roux.

Roux (pronounced Roo) is a thickening agent that is used in sauces and gravies.

There are other starch based thickeners available to cooks like cornstarch, arrowroot, or potato starch and even rice flour, but generally all kitchens will have flour and butter and these are the best ingredients to use to make a roux.

Technically a roux is a cooked mixture of fat and flour.

But if you don't have the time or just don't feel like clarifying butter, don't sweat it...your butter/flour roux will be fine.

You can also use margarine if you like, but I don't like the flavor of the roux made with margarine and sometimes margarine will make your sauce "grainy."

Animal fats can also be used to make a roux.

A good example of this would be using chicken fat to make a roux for a cream sauce that will be served with chicken.

The reason roux works as a thickener is the starch in the four.

French Chef Auguste Escoffier called for a 8 parts fat to 9 parts flour roux to be used in his sauces.

Too much fat makes a thin or "slack" roux and the extra fat will end up rising to the top of your sauce, making it look greasy.

We need a white roux for this recipe so you only need to cook the roux for a few minutes.

The roux will have a yellowish appearance but it still called a white roux.

Mix the soy flour and the butter to create a roux.

Once the roux has cooked for about five minutes, add the scaled milk to the roux whisking constantly.

Once you master the roux, you can experiment with other sauces to create a cheese sauce recipe for low fat diets.

The white sauce base, made from milk thickened with a gluten-free roux, can easily be modified with additions of spices, cheese, or herbs to form a delicious accompaniment to fish or chicken.

I also like to explain each technique instead of assuming that the reader will just know what "roux" is or "chiffonade."