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Cooking Dictionary
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Roux - is a paste of butter and flour that is used
to thicken almost everything in Western cooking. A white roux
is the base for white, or cream sauces, such as sauce béchamel,
used with chicken, vegetables and fish. A brown roux is the base
for much cajun creole cooking and for many rich casseroles. The
time allowed for the cooking determines the color of the roux.
Royale - a thin custard cooled and cut into decorative
shapes. Used to garnish soups primarily.
Rump Roast - a boneless cut from the leg.
Rusks - twice-toasted bread or cake.
Rutabaga - also called Swede, this is a yellow winter turnip,
more strongly flavored than the white and purple turnips of spring.
It is excellent with turkey and duck, and in soups and stews.
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