[roo] 
,| a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc. |
| roux (rōō) n. pl. roux A mixture of flour and fat cooked together and used as a thickening. [French (beurre) roux, browned (butter), from Old French rous, reddish brown, from Latin russus, red; see reudh- in Indo-European roots.] |
Roux (r&oomacr;), Pierre Paul Émile. 1853-1933.
French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins.
Roux , Wilhelm. 1850-1924.
German anatomist who is noted for his research on embryonic development.
Roux (r ) Pronunciation Key
French bacteriologist who assisted Louis Pasteur on most of his major discoveries. Later, working with Alexandre Yersin, he showed that the symptoms of diphtheria are caused by a lethal toxin produced by the diphtheria bacillus. Roux carried out early work on the rabies vaccine and directed the first tests of the diphtheria antitoxin. |
