Definition of Sauces

1. Noun. (plural of sauce) ¹



2. Verb. (third-person singular of sauce) ¹

¹ Source: wiktionary.com

Definition of Sauces

1. sauce [v] - See also: sauce

Sauces Pictures

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Lexicographical Neighbors of Sauces

saucepot
saucepots
saucer
saucer-eyed
saucer-shaped cataract
saucer eyes
saucer magnolia
saucerful
saucerfuls
saucerization
saucerlike
saucers
saucersful
sauces (current term)
sauch
sauchs
saucier
sauciers
sauciest
saucily
sauciness
saucinesses
saucing
saucisse
saucisses
sauconite
sauerbraten

Literary usage of Sauces

Below you will find example usage of this term as found in modern and/or classical literature:

1. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"sauces for sweet dishes may be considered as solid or liquid. The solid sauces include "hard sauce," so called, and the various fruit jellies. ..."

2. Food and Feeding by Henry Thompson (1899)
"I SHALL commence with a brief sketch of the system on which the numerous list of sauces, sauces. . which are offered for our service in cookery, ..."

3. The Century Cook Book by Mary Ronald (1895)
"They call for but few materials, and, like other sauces, often give the whole ... Farina pudding can be served with almost any of the sauces given below. ..."

4. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1906)
"CHAPTER XVIII FISH AND MEAT sauces THE French chef keeps always ou hand four sauces, ... Butter and flour are usually cooked together for thickening sauces. ..."

5. Food and Feeding by Henry Thompson (1901)
"I SHALL commence with a brief sketch of the system on which the numerous list of sauces, sauces. which are offered for our service in cookery, ..."

6. Delicate Feasting by Theodore Child (1890)
"X. ABOUT sauces. I.—HOUSEHOLD sauces. BY sauces, let it be understood that we do not refer to the products sold in drug or grocery stores, and corked up in ..."

7. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"sauces. THE first eight sauces are what we term FOUNDATION sauces; but to facilitate and ... 7), which are the two sauces I daily and principally use. ..."

8. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"... I' thickening property is lessened, its starch being . to dextrine. When sauces are set away, put at of butter on top to prevent crust from forming. ..."

9. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"sauces for sweet dishes may be considered as solid or liquid. The solid sauces include "hard sauce," so called, and the various fruit jellies. ..."

10. Food and Feeding by Henry Thompson (1899)
"I SHALL commence with a brief sketch of the system on which the numerous list of sauces, sauces. . which are offered for our service in cookery, ..."

11. The Century Cook Book by Mary Ronald (1895)
"They call for but few materials, and, like other sauces, often give the whole ... Farina pudding can be served with almost any of the sauces given below. ..."

12. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1906)
"CHAPTER XVIII FISH AND MEAT sauces THE French chef keeps always ou hand four sauces, ... Butter and flour are usually cooked together for thickening sauces. ..."

13. Food and Feeding by Henry Thompson (1901)
"I SHALL commence with a brief sketch of the system on which the numerous list of sauces, sauces. which are offered for our service in cookery, ..."

14. Delicate Feasting by Theodore Child (1890)
"X. ABOUT sauces. I.—HOUSEHOLD sauces. BY sauces, let it be understood that we do not refer to the products sold in drug or grocery stores, and corked up in ..."

15. The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery by Alexis Soyer (1847)
"sauces. THE first eight sauces are what we term FOUNDATION sauces; but to facilitate and ... 7), which are the two sauces I daily and principally use. ..."

16. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"... I' thickening property is lessened, its starch being . to dextrine. When sauces are set away, put at of butter on top to prevent crust from forming. ..."

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