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For the first half of the fifteenth century, the best indications of the style and substance of the cuisine come from Francois Rabelais, who catalogues the edible 'sacrifices' made by the Gastrolators to their god, Manduco...They can be assumed to be an accurate rundown of what people ate in the early 1500s.The body of all written works including books is literature.

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Tather, they-- and the sauces served in France until the beginning of the modern period--were a continuation of Roman and Mediterranean practice.

Garum, the basic Roman sauce, was made from fermented fish.

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Food historians tell us sauces were "invented" for many reasons. The French concept of "Mother Sauces" is an 18th century invention. Sauce has many defintions & uses, depending upon time & place.

"In France, there have alway been sauces, which is to say that the Franks and the Gauls moistened their food with a flavored liquid.

These early sauces, spiced and pungent, sweet and sour, do not, however, qualify as ancestors of what we know today as French sauces.

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The first French cookbook, the celebrated Viandier of Taillevent (whose real name was Guillaume Tirel), provides ample proof that the fourteenth century still dotes on Oriental tastes.

A typical Taillevent sauce for roasts consisted of mustard, red wine, powdered cinnamon, and sugar. On the other hand, we do detect the beginnings of what we sould call sauce in Taillevent's coulis, broths thickened with cream, butter, and egg yolks, which served as the basis of the soups so popular at the time.

Out of dozens upon dozens of items, only the following came with a sauce: pates with hot sauce..lampreys with sauce d'Hippocras (a sort of early vermouth).

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