<P> Marie - Antoine Carême set forth what he considered the four grandes sauces of French cuisine in the early 19th century: béchamel, espagnole, velouté, and allemande . In the early 20th century, Auguste Escoffier refined this list to the contemporary five "mother sauces" by dropping allemande as a daughter sauce of velouté, and adding hollandaise and sauce tomate, in his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery . </P>

What are the 5 sauces of french cuisine
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