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a frenchaman's view of english sauce - 1829

The French Cook
A system of fashionable and economical cooking
adapted for the use of English Families by
Louis Eustache Ude

10th edition published in 1829

. . . . It is remarkable, that in France, where there is but one religeon, the sauces are infinitely varied, whilst in England, where the different sects are innumerable, there is, we may say, but one simple sauce. Melted butter, in English cooking, plays nearly the same part as the Lord Mayor's coach at civic ceremonies, calomel in modern medicine, or silver forks in fashionable novels. Melted butter with anchovies, melted butter and capers, melted butter and parsley, melted butter and eggs, melted butter for ever: this is a sample of the national cookery of this country.


3 comments to this

sasha said on 14 Mar 2006 at 17:12:40:

What a wonderful historical insight into an important aspect of transmanche relations!

hem said on 17 Mar 2006 at 18:05:12:

I thought the single english sauce (from the French point of view) was 'creme anglais'

niles said on 19 Apr 2006 at 02:04:06:

Quite -- and no mention of gravy!

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