Great book though it is, I came a cropper when I tried to make a basic white sauce using the recipe in ND’s copy of this book. It told me to use 600ml of milk to 50g of roux.

Not surprisingly, ND was not pleased to be presented with a pint and a quarter of marginally thickened milk. All the more so since I’d made white sauce successfully just a few days earlier, by following her usual “same amounts of both butter and flour, then just blat the milk in bit by bit until it looks right” technique.

I wonder if someone mistakenly wrote “50g of roux” while thinking “50g of flour, 50g of butter”?