We must consider as leading sauces the espangnole, veloute, allemande, and bechamel, because with these four sauces we can compose a very great number of small sauces, of which the seasoning differs infinitely. . . .
It is in following this reasoning that I have, I dare say, created an infinite number of new things of which my books carry the indelible mark; and in order to obtain the same results, all that is necessary is a little good sense, and occupying oneself without relaxation in the progress of the science which one professes.
-Marie-Antoine Careme in his Art of French Cooking in the 19th Century.
It is in following this reasoning that I have, I dare say, created an infinite number of new things of which my books carry the indelible mark; and in order to obtain the same results, all that is necessary is a little good sense, and occupying oneself without relaxation in the progress of the science which one professes.
-Marie-Antoine Careme in his Art of French Cooking in the 19th Century.
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