Pintade rôtie, cèpes en persillade

Among the pillars of classical French cooking are its sauces. The system of sauces that I learned at culinary school was the one established by Marie-Antoine Carême, the founder of haute cuisine, in the early nineteenth century. It is based on the group of sauces mères – five principal sauces that would always be on hand in a professional kitchen and from which you are able to produce an endless line of variations. These traditional sauces all start with a roux – a mixture of butter and flo