What are the four mother sauces as defined by French chef Carême in the nineteenth century? Tomate, Béchamel, Velouté and Espagnole.
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What are the four mother sauces as defined by French chef Carême in the nineteenth century? Tomate, Béchamel, Velouté and Espagnole.
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No coffee can be good in the mouth that does not first send a sweet offering of odor to the nostrils.–Henry Ward Beecher
Henry Ward Beecher — brother of Harriet Beecher Stowe, author of Uncle Tom’s Cabin — was a prominent Congregationalist clergyman, social reformer, abolitionist, and speaker in the mid to late 19th century. An 1875 adultery trial in which he was accused of having an affair with a married woman was one of the most notorious American trials of the 19th century.
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