The Book of Sauces #261963

Sauces in cookery may be termed the essence of elegance of dishes with which they are served. Before we enter into the various details of prep~ aration of the compositions of sauces, I am anxious to point out that every sauce, whether plain or rich, must possess a decidedly distinct flavor and character. There are many plain sauces which are made quickly and of materials usually at hand. Let these be as the name implies, simple and pure, so that they may merely taste of the materials employed, from which such sauces take their name.