Excerpt from The Book of Sauces
Since sauces accompany practically every dish, whether it be savory (fish or meat) or a sweet, it follows that sauce-making constitutes a most important branch in cookery. An apology is therefore hardly needed for the publication of a volume devoted entirely to the art of preparing sauces.
It was, I believe, the great maitre-chef Careme who put a premium on any original creation in cookery. To him it mattered little if people criticised adversely new dishes which he introduced. He had such confidence in his ability to create something artistic as well as original that he could afford to wait while his rivals endeavored to spoil the reputation of his Hollandaise or Salmis. Today an innovation in cookery is subjected to practically the same fire of criticism. One season it is the introduction of a new Entree or Hors-d'oeuvre, the next the culinary world sits in judgment on a certain sauce which becomes fashionable as an adjunct to a famous Entree or Entremet.
Whilst disclaiming originality of the many standard sauces which are treated in this book, all of which are to be found in most of the complete cookery manuals, a large number of compound and auxiliary sauces combining entirely new creations have been included in this book.
It is hoped that this collection of sauce recipes, which is claimed to be the largest and most complete ever published in one volume, will meet the wants of professional cooks as well as amateurs, and thus fulfill a useful mission. With the exception of standard and stock sauces, the ingredients given with each recipe are based to be sufficient for a full service of six or seven persons.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Это и многое другое вы найдете в книге The Book of Sauces (Classic Reprint) (Charles Herman Senn)