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), chicken with blanc-mange, mutton shoulder with capers, loin of veal 'mustardized'..powdered ginger, and myriad salted fish.

in any case, it is clear that the concept of serving food with sauce had not taken hold in Rabelais's time, nor was it usual to build a sauce on a base of stock or coulis...

Tather, they-- and the sauces served in France until the beginning of the modern period--were a continuation of Roman and Mediterranean practice.

Garum, the basic Roman sauce, was made from fermented fish.

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The Crusades reopened commerce with the East and broadened the palette of exotic spices that French chefs injected into their sauces.Real change, in the sauce repetory, does not crop up in cookbooks until the following century." ---The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home, Raymond Sokolov [Alfred A. 3-4) Garum & liquamen "Garum (also known as liquamen) was a powerfully pungent condiment used in ancient Greece and Rome.It was made from small fish such as sardines, anchovies, red mullet, etc.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.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.

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