Roux Quotes

“I mean that all the experiences I’ve ever heard of in life . . . I want to have them with you.”
― Abigail Roux, Ball & Chain

“Her favorite chocolates are mendiants; her favorite color is bright red. Her favorite scent is mimosa. She can swim like a fish. She hates black shoes. She loves the sea. She's got a scar on her left hip from when she fell out of a Polish goods train. She doesn't like having curly hair, even though it's gorgeous. She likes the Beatles, but not the Stones. She used to steal menus from restaurants because she could never afford to eat there herself. She's the best mother I've ever met-" He paused. "And she doesn't need your charity. As for Rosette..." He picked her up and held her so that her face was almost touching his own. "She's my little girl. And she's perfect.”
― Joanne Harris, The Girl with No Shadow

“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!”
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“Zozie was still watching me with that patient half-smile, as if she expected me to say something more. When I didn't, she simply shrugged and held out a dish of mendiants. She makes them as I do myself: the chocolate thin enough to snap but thick enough to satisfy; a generous sprinkle of fat raisins; a walnut, an almond; a violet; a crystallized rose.
"Try one," she said. "What do you think?"
The gunpowder scent of chocolate arose from the little dish of mendiants, smelling of summer and lost time. He had tasted of chocolate when I first kissed him; and the scent of damp grass had come from the ground where we had lain side by side; and his touch had been unexpectedly soft, and his hair like summer marigolds in the dying light-
Zozie was still holding out the dish of mendiants. It's made of blue Murano glass, with a little gold flower on the side. It's only a bauble, and yet I'm fond of it. Roux gave it to me in Lansquenet, and I have carried it with me ever since, in my luggage, in my pockets, like a touchstone.
I looked up and saw Zozie looking at me. Her eyes were a distant, fairytale blue, like something you might see in dreams.
"You won't tell anyone?" I said.
"Of course not." She picked up a chocolate between delicate fingers and held it out for me to take. Rich, dark chocolate, rum-soaked raisins, vanilla, rose, and cinnamon...
"Try one, Vianne," she said with a smile. "I happen to know they're your favorites.”
― Joanne Harris, The Girl with No Shadow