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About Sauces

About Sauces image
Parent Issue
Day
25
Month
April
Year
1894
Copyright
Public Domain
OCR Text

"Man has created the culinary art; he does not eat like an animal, he breakfasts, diñes and sups. " With this quotation the autho'r of a very serious Freneh treatise upon cooking begins his book. He is particularly eloquent on the subject of sauces. "Cooks recognize fosr great sauces," he says. 'These are the foundations of all others. They are Spanish, Veloute, Bechamel and Germán. The Spanish and Veloute were known in the seventeenth century, and were modified in the eighteenth by the great masters (cooks) and by Careme, the Raphael of the kitchen. "The Spanish is composed of juices extracted from a mixture of ham, veal, chicken and pheasant. Veloute is similar, but is not colored. Bochamel is Veloute to which oream has been added, and the Germán sauce is Veloute to which yolks of eggs have been added." After telling how to prepare thesethe author discusses the "Theory of Sauces." Certain writers, it seems, have condemned the use of thickening of browned butter and üour in meat sauces. lie contradicts thern emphatically, and quotes Careme, who says, severely: ''Uow, I ask the writers of these ridiculous boules in what respect butter mixed with flour is corrosive and incendiary? But of what eonsequence are these ignorant men? Let them blunder on; let them continue to disgrace their profession. "Sooner or later an enlightèned practitioner will arrive, one who will unyeil the evil of charlatanisin. He will avenge science, and will cause them to disappear from tlie face of the earth."

Article

Subjects
Old News
Ann Arbor Courier