Category:Mother sauces

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Marie-Antoine Carême set forth what he considered the four grandes sauces of French cuisine in the early 19th century: béchamel, espagnole, velouté, and allemande.[1] In the early 20th century, Auguste Escoffier refined this list to the contemporary five "mother sauces" by dropping allemande as a daughter sauce of velouté, and adding hollandaise and sauce tomate, in his classic Le Guide Culinaire[2] and its abridged English translation A Guide to Modern Cookery.[3]

References[edit]

  1. ^ Carême, Marie Antonin (1854). L'art de la cuisine française au dix-neuvième siècle (in French). 3. Paris: Au Depot de librairie. p. 1. Retrieved 7 December 2013. 
  2. ^ Escoffier, Auguste; Gilbert, Philéas; Fétu, E.; Suzanne, A.; Reboul, B.; Dietrich, Ch.; Caillat, A.; et al. (1903). Le Guide Culinaire, Aide-mémoire de cuisine pratique (in French). Paris: Émile Colin, Imprimerie de Lagny. Retrieved 7 December 2013. 
  3. ^ Escoffier, Auguste (1907). A Guide to Modern Cookery. London: William Heinemann. pp. 2,15. Retrieved 7 December 2013. 

Pages in category "Mother sauces"

The following 5 pages are in this category, out of 5 total. This list may not reflect recent changes (learn more).