"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Granny's Roux Recipe

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This recipe for Granny's Roux, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenifer Seiter

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 cup butter or margine

Directions:
Directions:
Mix flour and butter until well blended. Store in refrigerator. When ready to use, add to hot liquid, a little at a time. Stir constantly until the preferred consistency is reached.

Personal Notes:
Personal Notes:
The Lion House uses roux to thicken soups. The amount used depends upon individual taste.

 

 

 

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