Bread had always been part of the development of many types of foods, including sauces, such as those described by Marie-Antoine Carême in his compendium entitled L'art de la cuisine française au XIXe siècle.
Hleb je uvek bio delom razvoja mnogih vrsta hrane, uključujući i soseve kao što su oni koje opisuje Mari-Antoan Karem u svojoj kolekciji pod naslovom L'art de la cuisine française au XIXe siècle.