Centuries: 17th century - 18th century - 19th century
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Years: 1760 1761 1762 1763 1764 1765 1766 1767 1768 1769
... or of fish. Also important in French cuisine are sauces in the Béchamel family, based on flour and thickened milk, "emulsified sauces", which use eggs a ...
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