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Poultry and Game

CAUCES greatly improve the dishes they accompany, and, having learned how to make the principal, or foundation sauces, variations are not difficult.

The basis for the majority of sauces is butter and flour cooked together. This makes a roux, or thickening.

When the flour and butter are allowed to brown, the result is "brown roux." When not browned, it is simply designated as "roux."

The first and most simple sauce is white sauce, which is used with all the many creamed dishes.