Sauce classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, and espagnole becomes bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow. A specialized implement, the French sauce spoon, was introduced in the mid-20th century to aid in eating sauce in French cuisine, enjoying increasing popularity at high-end restaurants. Italian sauces reflect the rich variety of the Italian cuisine and can be divided in several categories including: Examples are: There are thousands of such sauces, and many towns have traditional sauces. Among the internationally well-known are:
French cuisine in spiced stews. French cuisine varies according to the season. In summer, salads and fruit dishes are popular because they are refreshing and produce is inexpensive and abundant. Greengrocers prefer to sell their fruit and vegetables at lower prices if needed, rather than see them rot in the heat. At the end of summer, mushrooms become plentiful and appear in stews throughout France. The hunting season begins in September and runs through February. Game of all kinds is eaten, often in elaborate dishes that celebrate the success of the hunt. Shellfish are at their peak when winter turns to spring,