Stocks, Liaisons and Sauces

The splendour of the French Cuisine springs from its sauces. A maker of sauces is a kind of magician; in his culinary alchemy he uses his basic ‘stocks’ as the rich medium in which he can make his sauces grow, and the velvety liaisons help him to bring them into full bloom. Sauces are one of the cornerstones of cooking.