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The original French editions of Le guide culinaire listed Hollandaise as a daughter sauce rather than a grande sauce. [29] Mayonnaise, placed in the chapter on cold sauces, was described in a paragraph as a mother sauce for cold sauces, and compared to Espagnole and Velouté. [46]
Espagnole sauce (French pronunciation: [ɛspaɲɔl] ⓘ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core ...
Leonetto Cappiello (9 April 1875 – 2 February 1942) was an Italian and French poster art designer and painter, who mainly lived and worked in Paris. [1] He is now often called 'the father of modern advertising' because of his innovation in poster design. The early advertising poster was characterized by a painterly quality as evidenced by ...
In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix ...
Butter, flour, milk. Variations. Mornay sauce, cardinal sauce, Nantua sauce, Breton sauce, suprême sauce, soubise sauce. Cookbook: Béchamel sauce. Media: Béchamel sauce. Béchamel sauce (/ ˌbeɪʃəˈmɛl /, French: [beʃamɛl] ⓘ) is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and milk, [1 ...
Cassandre, pseudonym of Adolphe Jean-Marie Mouron [1] (24 January 1901 – 17 June 1968), was a French painter, commercial poster artist, and typeface designer. [ 2 ] [ 3 ] Early life and career
According the Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938, suprême sauce is made from the mother sauce velouté (white stock thickened with a white roux [2] —in the case of suprême sauce, chicken stock is usually preferred), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.
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