“Thus I left school with a handful of O- levels (sic) and a handy acquaintanceship with chopping, whisking, rubbing-in and how to make a roué sauce.” She was so pleased with the roué sauce that she repeated it at the end.
I almost fell off my chair with laughter. Roué and sauce seem to form a natural partnership it’s true, but I can’t think what the ingredients might be.
(For anyone with no knowledge of cookery terms, a roux is an amalgam of melted butter and flour which is cooked gently before liquid is added – with milk, it’s the basis of a white sauce, for instance. It isn’t a sauce in its own right, and its pronunciation is indistinguishable from roue, but not from roué. I assume you know what a roué is.)