Recipe - Browned Flour

E *****

"You can't make a roux without oil, but you can brown the dry flour and use
that to add a rich flavor to sauces and gravies. Here's how:

Preheat an 8inch skillet, preferably nonstick, over high heat to 350
degrees F, about 3 minutes. Add the specified amount of flour and stir with
a wire whisk to break up all the lumps. When the flour starts to brown,
turn the heat to low, shaking and stirring continuously. CAUTION: After
about 4 or 5 minutes, the flour will burn easily. As soon as the flour is a
milkchocolate brown color, turn off the heat. This should take
approximately 6 minutes. Sift the browned flour and set it aside until it
is needed in the recipe."

Recipe By : Paul Prudhomme in "Fork in the Road"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip