Name: Dark Roux
Ingredients: 1/2 c Vegetable shortening; 3/4 c All-purpose flour

What could be more logical? He who believes in Christ is united with Christ. Faith binds him to Christ. He is a member of Christ’s body, the invisible church. But the visible church is but the outward manifestation of that body. Every member of the invisible church should, as a matter of course, be a member of the visible church. Extremely significant in this connection is Acts 2:47: “And the Lord added to the church daily such as should be saved.” Not only does the Lord Christ require of those who are saved that they unite with the church; He Himself joins them to the church. And the reference is unmistakably to the visible church.

R.B. Kuiper

CATEGORY	CUISINE	TAG	YIELD
Vegetables			1	Servings

INGREDIENTS

1/2	c	Vegetable shortening
3/4	c	All-purpose flour

INSTRUCTIONS

Place rack in center of oven. Heat oven to 325 degrees. Melt shortening in
a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over
shortening; whisk to combine. Mixture will be thick and pasty. Combine to
whisk until light brown, 10 to 12 minutes. Transfer skillet to oven; let
roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45
minutes (whisk every 30 minutes if the pan is not cast iron). The roux can
be kept, refrigerated, for up to a week before using.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
NOTES : If cooking on the stovetop, cook at medium hot, stirring
occassionally, until dark brown, about 55 to 60 minutes. Makes 3/4
cups.

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