| Display title | Roux |
| Default sort key | Roux |
| Page length (in bytes) | 3,471 |
| Namespace ID | 0 |
| Page ID | 1199 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | JuliaBalbilla (talk | contribs) |
| Date of page creation | 18:59, 26 February 2013 |
| Latest editor | JuliaBalbilla (talk | contribs) |
| Date of latest edit | 18:59, 26 February 2013 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | What is a roux (cookery term) Cooking Wiki |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Roux is a mixture of wheat flour and fat and is the basis for many well known sauces |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - roux #flour #fat #clarifiedbutter #wheatflour #butter #sauceespagnole #vegetableoils #sauces #lard #vegetableoil
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