The Pleasures of the Table

Gastronomy from ancient days to modern times — the feasts of Greece and Rome, the great chefs and their schools, the literature of the table, and Ellwanger's own views on the aesthetics of dinner-giving.

Of Sauces

4 pages in this part of The Pleasures of the Table.

Of Sauces (Je la redoute cette sauce Avec)

"Je la redoute, cette sauce. Avec elle on mangerait toujours. La lecture seule de sa recette donne faim."

Of Sauces (As without flattery there were)

As without flattery there were no society, so without sauces there were no gastronomy. Properly prepared, with a thorough understanding of…

Of Sauces: Physiology

And this despite Balzac, who well understood the cuisine no less than the "Comédie Humaine," that "marriage must necessarily combat a…

Of Sauces: Francatelli

With the following sauces, besides the simpler forms of espagnole and velouté, much may be accomplished at home: cream béchamel, sauce…

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