Saucy Series, Part VII: Sauce Béarnaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béarnaise One of the most ostentatious parties of the 19th century was the Bradley-Martin Ball. It was noted…

Saucy Series, Part VI: Sauce Cameline

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Cameline Sauce Cameline was like the ketchup and barbeque sauce of the Middle Ages. It was a cinnamon-y…

A Saucy Series, Part IV: Blanquette de Veau

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.  Blanquette de Veau When I think of the Paris of Hemingway and Picasso, I think of Blanquette de…

A Saucy Series, Part III: Sauce Chasseur

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Chasseur When the Kennedys came into the White House the quality of the food served there went…