A type of soup in which a blond roux of butter and flour is combined with a light stock and seasoning, simmered and skimmed, then forced through a sieve or liquidized, and usually used as a base for other sauces.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/turmeric
[7] https://www.gourmed.net/en/glossary/vermouth
[8] https://www.gourmed.net/en/recipes/all-recipes/pastaflora
[9] https://www.gourmed.net/en/recipes/easy-do/mullet-and-potato-stew-tajin-bel-hut
[10] https://www.gourmed.net/en/recipes/pears-wine-apidea-np
[11] https://www.gourmed.net/en/recipes/easy-do/spaghetti-clams
[12] https://www.gourmed.net/en/recipes/basque-cake
