Foundation Often is Same, but Taste Differs French cookery always has nated us, Famous chefs attach im-Portance to the making" of sauces. No two sauces are made just alike.
For the foundation of white sauce the real French cook uses chicken stock or mushroom liquor instead of milk, If the stock or the water in which the mushrooms were cooked. is not always available, an elusive, tantalizing flavour may' be given to the plain milk sauce by adding a dash of nutmeg and a little mineed onion.
Text read from the printed page and cleaned; old type leaves the occasional error.