The Book 📚️ Of Sauces

✅ PREFACE 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 apol- ogy is therefore nardly 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 crea- tion 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 1️⃣ season it is the introduction of a new 🆕 Entree or Hors-doeuvre, 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 en- tirely 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 1️⃣ volume, will meet 👤🤝👤 the wants 🙏 of professional cooks 👨‍🍳 as well as amateurs, and ➕ thus fulfill a useful mission. With the e...

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