Sauces

The creoles, like their French ancestors, hold that the three Mother Sauces, or Sauces Meres, are Brown Sauce, or Sauce Espagnole, the White Sauce, or Sauce Allemande, and the Glace, or Glaze. These are the foundation of all Sauces, and upon their successful making depends the taste and piquancy of the numberless variety of Fancy Sauces that give to even the most commonplace dish an elegance all its own. The Creoles are famous for their splendid Sauces, and the perfect making of a good Sauce is considered an indispensable part of the culinary art and domestic economy. The first thing to learn in making Sauces of every kind is how to make a good Roux, or the foundation mixture of flour and butter, or flour and lard. We have the Brown Roux and the White Roux. In making a Brown Roux, this unfailing rule must be the guide: Never, under any consideration, use burnt or overbrowned flour.