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Sauces (What piquancy What zest)

レーレ What piquancy! What zest!

The sauciesi sauce that e'er was served with tongue! -Fables of a Rolling Pin.

HE preparation of a sauce is of as much importance as the test of the cook's skill. Some of the famous cooks of history, like Béchamel, the celebrated chef of Louis XIV, for instance, are remembered chiefly through a sauce of their own invention. The foundation for almost all of the common sauces is what the French call "roux." This is melted butter and flour rubbed together to which is gradually added milk, water or other liquid. The flour may be allowed to cook a moment before the liquid is added. If the liquid is warm the mixing is facilitated. Under no circumstances should a sauce be thickened by adding flour alone, as this method is certain to cause lumps.