French term for a thickener of soups & white sauces, made from flour & butter
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not know the term, you know the technique: a basic white sauce, such as the ... 
Made by cooking a flour and oil paste until the raw flavor of the flour cooks out 
and... [DOC] [TLE] French Culinary-Baking Terms | The Bakery Network [PAR] Amandine A French term meaning cooked, filled or served with almonds.