Garum, the basic Roman sauce, was made from fermented fish.They can be assumed to be an accurate rundown of what people ate in the early 1500s.Out of dozens upon dozens of items, only the following came with a sauce: pates with hot sauce..lampreys with sauce d'Hippocras (a sort of early vermouth). Share your audio on your favorite social platforms.Record your audio with our i OS/Android app or via the chirbit web based recorder. For the first half of the fifteenth century, the best indications of the style and substance of the cuisine come from Francois Rabelais, who catalogues the edible 'sacrifices' made by the Gastrolators to their god, Manduco...A typical Taillevent sauce for roasts consisted of mustard, red wine, powdered cinnamon, and sugar. On the other hand, we do detect the beginnings of what we sould call sauce in Taillevent's coulis, broths thickened with cream, butter, and egg yolks, which served as the basis of the soups so popular at the time.Roux was unknown as a thickening agent, and the most commmon liaison was bread or toast. The history of modern French sauces begins with Francois La Varenne. Recommended reading The Saucier's Apprentice/Raymond Sokolov ---introduction traces the history of sauce through time; special emphasis on French sauces Sauces : Classical and Contemporary Sauce Making / James Peterson, 2nd edition (1998) --Chapter 1 features the history of sauces from ancient times to the 20th century (15 pages) A History of Cooks and Cooking, Michael Symons --Chapter 6: 'On the Physical and Political Consequences of Sauces' (10 pages) plus numerous references to sauce throughout this book. Larousse Gastronomique, any recent edition ---Recipes & history notes Le Guide Cuilinarie, Escoffier ---Recipes and notes The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse ---Recipes & notes First sauces?The Crusades reopened commerce with the East and broadened the palette of exotic spices that French chefs injected into their sauces.The next three hundred years, at least on the evidence of the leading cookbooks that have survived, was a chaos of invention, but few of the extant sauce recipes look like their modern counterparts.These early sauces, spiced and pungent, sweet and sour, do not, however, qualify as ancestors of what we know today as French sauces.Typical seasonings were cumin, cardamom, and coriander, as well as honey,perfuem and flower petals.One of the oldest sauce-type references (albeit fuzzy) is Ancient Roman Garum/Liquamen.
Flavor enhancer Sauce ingredients, compostion, and preparation methods vary according to culture, cuisine and time period.Tather, they-- and the sauces served in France until the beginning of the modern period--were a continuation of Roman and Mediterranean practice.Classic French Mother sauces were created in the 17th century (La Varenne)& codified in the 18th/19th (Caremen/Escoffier)."In France, there have alway been sauces, which is to say that the Franks and the Gauls moistened their food with a flavored liquid.The first French cookbook, the celebrated Viandier of Taillevent (whose real name was Guillaume Tirel), provides ample proof that the fourteenth century still dotes on Oriental tastes.