Note 102-* — Chapter VIII · GRAVIES AND SAUCES.

“It is the duty of a good sauce,” says the editor of the Almanach des Gourmands (vol. v. page 6), “to insinuate itself all round and about the maxillary gland, and imperceptibly awaken into activity each ramification of the organs of taste: if not sufficiently savoury, it cannot produce this effect, and if too piquante, it will paralyze, instead of exciting, those delicious titillations of tongue and vibrations of palate, that only the most accomplished philosophers of the mouth can produce on the highly-educated palates of thrice happy grands gourmands.”