Preparing a roux by blending flour with melted butter.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Roux along with all the trcipes employing Roux presented on this site, with 174 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Roux recipes added to this site.
These recipes, all contain Roux as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Roux held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Roux Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Roux recipes added to this site.
These recipes, all contain Roux as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Roux held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Roux Culinary Term entry on this site.
The alphabetical list of all Roux recipes on this site follows, (limited to 100 recipes per page). There are 174 recipes in total:
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| Melintzanes Yiemistes (Stuffed Aubergines) Origin: Cyprus | Pressure Cooker Cajun Meatball Stew Origin: American | Sphondylos Elixatos (Boiled Parsnips) Origin: Roman |
| Melted Butter Origin: Britain | Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan | Spinach and Apple Soup Origin: Britain |
| Microwave Casseroled Pigeons in Port Wine Origin: Britain | Pulë me Arra (Chicken with Walnuts) Origin: Albania | Spinach and Sea Aster Soufflé Origin: Britain |
| Minutal Matianum (Pork with Apples) Origin: Roman | Pullum Leucozomus (Chicken with White Sauce) Origin: Roman | Stecen Cig Oen Gyda Rhosmari a Cwrens Cochion (Lamb Steak with Rosemary and Red Currants) Origin: Welsh |
| Morel Pie Origin: Britain | Pwdin Efa (Eve's Pudding) Origin: Welsh | Stecen Gafr Gyda Rhosmari a Cwrens Cochion (Goat Steak with Rosemary and Red Currants) Origin: Welsh |
| Moschari me Saltsa Aspri (Veal with White Sauce) Origin: Cyprus | Red Enchilada Sauce Origin: America | Stegt Flæsk (Danish Roast Pork with Potatoes and Parsley Sauce) Origin: Denmark |
| Mousakkas (Cypriot Moussaka) Origin: Cyprus | Roast Pork with Cider Gravy Origin: Britain | Stewed Scallops in Milk Origin: Britain |
| Mousse de Gibier (Mousse of Game) Origin: France | Roast Pork with Crackling Origin: Britain | Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh |
| Mr Arnott's Currie Origin: Britain | Sŵffle Cennin (Leek Mousses) Origin: Welsh | Svíčková na smetaně Origin: Czech |
| Mushroom Stock II Origin: Britain | Salsa Bayda (Lebanese White Sauce) Origin: Lebanon | Swffle Bara Lawr (Laverbread Soufflé) Origin: Welsh |
| Mutton and Turnip Pie Origin: England | Salsa di Fromaggio (Cheese Sauce) Origin: Italy | Szeged Gulyasz (Pork Goulash with Sauerkraut) Origin: Czech |
| Mutton in Stout Origin: Ireland | Sauce à L'Estragon (Tarragon Sauce) Origin: France | Tangzhong Milk Bread Origin: China |
| Nihari Lamb Origin: Pakistan | Sauce Bâtarde Origin: France | Tangzhong Milk Bread Origin: Taiwan |
| Northern Irish Beef Stew Origin: Northern Ireland | Sauce Blanche Origin: France | Tavë Kosi (Baked Lamb and Yoghurt) Origin: Albania |
| Nyama na Irio (Meat with Corn) Origin: Kenya | Sauce Diable Origin: France | Tavë Kosi (Baked Lamb and Yoghurt) Origin: Kosovo |
| Oat-crusted Fish Pie Origin: Scotland | Sauce Genevoise II Origin: France | Tripe and Onions Origin: England |
| Ottogi Karē (Ottogi Curry) Origin: Korea | Sauce Nantua Origin: France | Tripe with Tatties Origin: Scotland |
| Oven-baked Macaroni and Cheese Origin: American | Saws Persli (Parsley Sauce) Origin: Welsh | Turkey Cobbler Origin: Britain |
| Pastai Pysgotwr (Fisherman's Pie) Origin: Welsh | Shrimp Sauce Origin: Britain | Velouté Marin (Velvety Marine Sauce) Origin: France |
| Pastai'r Bwthyn (Cottage-style Pie) Origin: Welsh | Skate Curry Origin: Britain | Velouté Sauce (Sauce Velouté) Origin: France |
| Piquante Sauce Origin: American | Soubise Sauce Origin: Britain | Venison Liver Pâté Origin: Britain |
| Plain Gillie's Venison Origin: Scotland | Soufflé Flan of St George's Mushrooms Origin: France | Venison Stew with Elcampane Origin: France |
| Plain Scots Fish and Sauce Soup Origin: Scotland | Soupe à l'oignon à la dulse (French Onion Soup with Dulse) Origin: France | Vine Leaves Stuffed with Fennel, Salami and Eggs Origin: Albania |
| Pollack Pie with Crushed Potato Topping Origin: Britain | Souppa Patchia (Lamb's Head Soup) Origin: Cyprus | White Lentil Soup Origin: Scotland |
| Pork Tenderloins with Bergamot Sauce Origin: British | Spargel in Weißer Soße (Asparagus in White Sauce) Origin: Germany |
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