Roux

Definition and stakes

Portrait of Isabella Beeton Isabella Beeton,  Mrs. Beeton's Book of Household Management (1907)

“ There are three varieties of roux: white, fawn, and brown; and this form of thickening is generally employed in making good sauces. It may be made in small quantities as required, or in larger quantities, which, if closely covered, will keep good for months. When roux is made for immediate use it should be allowed to cool slightly before adding the liquid to it. When using perfectly cold roux, the liquid should be added to it more gradually: in both cases the sauce must be constantly stirred until it boils, and then allowed to simmer until it attains the required consistency. ”
Source: Wikisource

Portrait of H. De Vere Stacpoole H. De Vere Stacpoole,  The Presentation

“ Roux, having put the receipt in his belt, turned on his heel and, without a word, left the room. Rochefort, left alone with the clerk and the soldier, turned to the clerk.
“Well, monsieur,” said Rochefort, “it seems to me that Monsieur le Capitaine Roux has left his good manners with his tongue at the Hôtel de Sartines; and he is in such a hurry back to find them that he has forgotten to introduce us properly. I do not even know your name.”
”
Source: Gutenberg

A. Merritt,  The Face in the Abyss, novelette… (1923)

“ If Roux had done all this—and he had done it, Graydon knew—then was it not possible for greater scientists to take men and women and by similar means breed—such creatures as the scarlet thing? A man-spider?
Nature herself had given the French scientist the hint upon which his experiments had been based. Nature herself produced from time to time such abnormalities—human monsters marked outwardly and inwardly with the stigmata of the beast, the fish—even of the insect.
”
Source: Wikisource

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