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.
O pan sempre formara parte da elaboración de todo tipo de procesos alimentarios, mesmo de salsas, por exemplo as descritas por Marie-Antoine Carême na súa obra compendio titulada L'art da cuisine française au XIXe siècle.