Get Cooking: Mother Sauces — for Mother’s Day, of course

If you turn to the section on “sauce” in the great French dictionary or bible of classic French cuisine, “Larousse Gastronomique” (Crown, 1988), there’s a chart midway through the account, just before the wee recipes that make the entities in the Larousse so distinctive, that lists which sauce the French consider best with, say, eggs
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