capacity for enthusiasm. Indeed, I often doubt
whether you will ever derive well-flavoured
victuals from the atelier of an individual who
honestly despises or fears – it is the same thing –
the choicest gift of God.’
South Wind
by Norman Douglas
The first four sauces in this
chapter have, strictly speaking,
little to do with Mediterranean
cooking, but they are classics of the
French kitchen, and it is important
to know how to make them.
Anyone who has mastered the
principles of cooking these sauces,
and of a mayonnaise, should be
able to produce almost any sauce
without difficulty, and will be able