Espagnole sauce new sauce was an instant success, and was gratefully named in honor of its creators." In "Kettner's Book of the Table", published in 1877, an entirely different explanation is given: The name "Kettner" in the title refers to Auguste Kettner, former chef to Napoleon III, who emigrated to England and in 1867 opened a restaurant in Soho—"Kettner's"—one of the oldest restaurants in London. Espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th
French cuisine Louis XV. This recipe is still popular today, as are other recipes from Queen Marie Leszczyńska like consommé à la Reine and filet d'aloyau braisé à la royale. Queen Marie is also credited with introducing lentilles to the French diet. The French Revolution was integral to the expansion of French cuisine, because it abolished the guild system. This meant anyone could now produce and sell any culinary item he wished. Bread was a significant food source among peasants and the working class in the late 18th century, with many of the nation’s people being dependent on it. In French provinces,