In six pages this paper discusses making sauces and stocks in a consideration of French contributions such as those of Chef Antonin Crème. Eight sources are cited in the bibliography.
Name of Research Paper File: LM1_TLCsauce.rtf
Unformatted Sample Text from the Research Paper:
by which to cover up the taste of less-than-tasty meats. Then the French took things several steps further by perfecting the sauce making process and turning it into an
art, with nineteenth century French chef, Antonin Cr?me credited with developing the technique into a system that boasted hundreds of sauces categorized into several major sauce groups. Bibliography lists
8 sources. TLCsauce.rtf THE HISTORY OF STOCKS AND SAUCE MAKING by (c) October 2001 -- for more information on using
this paper properly! I. INTRODUCTION Nature has not always been kind to humans with regard to food quality; ancient man often ate fetid morsels; as time progressed, the quality
of meats did not necessarily improve. It is important for the student to realize that the British are some of historys favorite representations of how sauces were used as
a means by which to cover up the taste of less-than-tasty meats. "There are no other sauces or dressings in the world like English ones. They are a
law totally unto themselves" (Hopkinson 34, 35). Then the French took things several steps further by perfecting the sauce making process and turning it into an art, with nineteenth
century French chef, Antonin Cr?me credited with developing the technique into a system that boasted hundreds of sauces categorized into several major sauce groups. "The French are credited with
refining the sophisticated art of sauce-making. Who else?" (Mother Sauces). II. SAUCES According to master chefs, once one has mastered the
mother sauces - "a sauce base to which ingredients are added to form a variant of the original" (Mack b01) - one has essentially mastered all of the potential sauce