“white butter,” and the thin court bouillon (“short-cooked bouillon”) traditionally used for poaching and serving fish Notice the simplicity of flavoring compared to the medieval dishes Asparagus in Fragrant Sauce Choose the largest, scrape the bottoms and wash, then cook in water, salt well, and don’t let them cook too much When cooked, put them to drain, make a sauce with good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn’t curdle; and serve the asparagus garnished as you like La Varenne, Le Cuisinier franỗois, 1651 Trout in Court Bouillon Cook your trout with water, vinegar, a packet [of chive, thyme, cloves, chervil, parsley, sometimes a piece of lard, all tied with a string], parsley, salt, bay, pepper, lemon, and serve the same way Perches in Beurre Blanc Cook them with wine, verjus, water, salt, cloves, bay; remove the scales and serve with a thickened sauce that you make with butter, vinegar, nutmeg, slices of lemon; it should be well thickened — Pierre de Lune, Le Cuisinier, 1656 Early Modern Sauces: Meat essences, Emulsions It’s in the three centuries between 1400 and 1700 that the sauces of our own time have their roots Recipes call for fewer spices and a lighter hand with them; vinegar and verjus begin to give way to lemon juice; coarse bread and almond thickeners are replaced by flour and by butter and egg emulsions (see box, p 585) And in France, meat broths become the central element of fine cooking This is the ... 1700 that the sauces of our own time have their roots Recipes call for fewer spices and a lighter hand with them; vinegar and verjus begin to give way to lemon juice; coarse bread and almond thickeners are replaced by flour and by butter and egg emulsions (see box, p... butter, vinegar, nutmeg, slices of lemon; it should be well thickened — Pierre de Lune, Le Cuisinier, 1656 Early Modern Sauces: Meat essences, Emulsions It’s in the three centuries between 1400 and 1700 that the sauces of our own time have... and almond thickeners are replaced by flour and by butter and egg emulsions (see box, p 585) And in France, meat broths become the central element of fine cooking This is the