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 recipes employing Roux presented on this site, with 249 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 249 recipes in total:
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| Stegt Flæsk (Danish Roast Pork with Potatoes and Parsley Sauce) Origin: Denmark | To bake a leg of beef Origin: British | Velouté à l'Oseille (Cream of Hibiscus Leaf Soup) Origin: Senegal |
| Stewed Ox-cheek Origin: British | To bake a sheep's head Origin: British | Velouté Marin (Velvety Marine Sauce) Origin: France |
| Stewed peas and lettuce Origin: British | To burn butter for thickening of ſauce Origin: British | Velouté Sauce (Sauce Velouté) Origin: France |
| Stewed pease and lettuce Origin: British | To draw mutton, beef, or veal gravy Origin: British | Venison Lasagne Origin: Fusion |
| Stewed Scallops in Milk Origin: Britain | To dress a lamb's head Origin: British | Venison Liver Pâté Origin: Britain |
| Stiw Pysgotwr (Fisherman's Stew) Origin: Welsh | To force cucumbers Origin: British | Venison Stew with Elcampane Origin: France |
| Svíčková na smetaně Origin: Czech | To fry cold veal Origin: British | Vine Leaves Stuffed with Fennel, Salami and Eggs Origin: Albania |
| Swffle Bara Lawr (Laverbread Soufflé) Origin: Welsh | To hash a calf's head Origin: British | Watercress Sauce Origin: British |
| Swiss Chard and Sweet Potato Gratin Origin: America | To hash a calf's head white Origin: British | Whisky Sauce Origin: British |
| Szeged Gulyasz (Pork Goulash with Sauerkraut) Origin: Czech | To make a ragoo of onions Origin: British | White Lentil Soup Origin: Scotland |
| Tangzhong Milk Bread Origin: China | To Make Fish Sauce to Keep the Whole Year Origin: British | White Roux Origin: British |
| Tangzhong Milk Bread Origin: Taiwan | Tripe and Onions Origin: England | White Scotch Collops Origin: British |
| Tavë Kosi (Baked Lamb and Yoghurt) Origin: Albania | Tripe with Tatties Origin: Scotland | Wild Boar Liver Pâté Origin: British |
| Tavë Kosi (Baked Lamb and Yoghurt) Origin: Kosovo | Turkey Cobbler Origin: Britain | Wild Greens Pasta Primavera Origin: British |
| Tejfolos Vadmalaclves (Wild Boar Soup with Sour Cream) Origin: Hungary | Veal Collops Origin: British | Wild Spring Greens Soup Origin: British |
| The Cauldron Cometh Banana Curry Origin: British | Veal Cutlets Origin: British | |
| To bake a calf's head Origin: British | Veal Rissoles Origin: British |
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