French
The sauce tomate of classical French cooking, as codified by Auguste Escoffier, consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, and pepper. Many times, butter and flour will be listed in the ingredients, but those are only used to make the roux (thickening agent). Roux is made of equal parts by weight of flour and butter cooked. Any extra flour or butter that is called for in the recipe is typically an error.
Read more about this topic: Tomato Sauce
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“In French literature, you can choose “à la carte”; in Spanish literature, there is only the set meal.”
—José Bergamín (1895–1983)
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Do you think that we’ll be there before the night?
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“He that is born to be hanged shall never be drowned.”
—14th-century French proverb, first recorded in English in A. Barclay, Gringore’s Castle of Labour (1506)