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From stock to sauces in cooking class
In 1859 Auguste Escoffier began his career and codified French cuisine, introducing the five mother sauces. The article explains espagnole veloute and demi glace, with roux methods, stock bases, and serving ideas, plus tips on sourcing ingredients locally from farmers markets and CSAs.
MENTIONED IN THIS ARTICLE
Auguste Escoffier
Nice
France
Legion of Honor
Kaiser Wilhelm II
Escoffier
Gazetteonline.com