From there, Antoine Carême made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles.

; 1817: Antonin Carême creates a spectacular feast for the Prince Regent at the Royal Pavilion in Brighton.

It was first mentioned in the fourth century BC by Apicius ( André ( ed ), 1987 ), and recipes for stock preparation appear in classic texts ( La Varenne, 1651 ; Menon, 1756 ; Carême & Plumerey, 1981 ) and most French culinary books.

The concept of molecular gastronomy was perhaps presaged by Marie-Antoine Carême, one of the most famous French chefs, who said in the early 19th century that when making a food stock " the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens ; the water, not having time to penetrate the meat, prevents the gelatinous part of the osmazome from detaching itself.

Meringue piped through a pastry bag with a gored tip ( illustration above ) was introduced by Antonin Carême.

This croquembouche was invented by Antonin Carême and is often served at weddings, baptisms, and first communions.

Marie Antoine ( Antonin ) Carême () ( 8 June 1784 – 12 January 1833 ), known as the " King of Chefs, and the Chef of Kings " was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the " high art " of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris.

Carême was sent a test by Talleyrand: to create a whole year ’ s worth of menus, without repetition, and using only seasonal produce.

* The royal Parisian pastrycook and confectioner ( the original of Carême, edited by John Porter London, 1834 )

Referred to by the French press as roi des cuisiniers et cuisinier des rois (" king of chefs and chef of kings "— though this had also been previously said of Carême ), Escoffier was France's pre-eminent chef in the early part of the 20th century.

It was followed by the Carême impromptu, the Lutrin vivant and Les Ombres.

Of the 78 compound sauces systematized by Marie-Antoine Carême in the early 19th century, only two-Sauce Robert and Remoulade-were present in much older cookbooks, such as Massaliot's Le Cuisinier Roial et Bourgeois in 1691.

We are told that Voltaire kept a copy of his Grand Carême on his table, side by side with the " Athalie " of Racine.

It was later improved by Marie-Antoine Carême.

A velouté sauce, pronounced, along with Tomato, Hollandaise, Béchamel, and Espagnole, is one of the sauces of French cuisine that were designated the five " mother sauces " by Auguste Escoffier in the 19th century, which was a simplification of the " Sauce Carême " list of Marie-Antoine Carême.

Velouté is one of the four mother sauces of classic French cuisine as defined by Antoine Carême in his classic text The Art of French Cooking in the 19th Century.

Some food historians speculate that éclairs were first made by Antonin Carême ( 1784 – 1833 ), the famous French chef.

In the 17th century, La Varenne and the notable chef of Napoleon and other dignitaries, Marie-Antoine Carême, moved toward fewer spices and more liberal usage of herbs and creamy ingredients, signaling the beginning of modern cuisine.

In the early 19th century, the chef Antonin Carême created an extensive list of sauces, many of which were original recipes.

In the following century, Antonin Carême, born in 1784, also published works on cooking, and although many of his preparations today seem extravagant, he simplified and codified an earlier and even more complex cuisine.

The 19th century French chef Marie-Antoine Carême has also since been referred to as a celebrity of his era, due to the complexity of his recipes.

In the 18th century, Marie-Antoine Carême created chaud froid in France.

Carême, writing in the early 19th century, considered it of " ancient origin ".

Prior to his employment with Talleyrand, Carême had become known for his pièces montèes, which were extravagant constructions of pastry and sugar architecture.

Escoffier took inspiration for his work from personal recipes in addition to recipes from Carême, Dubois and ideas from Taillevent's Viander, which had a modern version published in 1897.

It is unknown how many sauces Carême is responsible for, but it was estimated to be in the hundreds.

Besides the Petit Carême, a sermon which he delivered before the young king Louis XV of France in 1718, his sermons on the Prodigal Son, on the small number of the elect, on death, for Christmas Day, and for the Fourth Sunday in Advent, may be perhaps cited as his masterpieces.

Carême gained fame in Paris for his pièces montées, elaborate constructions used as centerpieces, which Bailly displayed in the pâtisserie window.

After the fall of Napoléon, Carême went to London for a time and served as chef de cuisine to the Prince Regent, later George IV.

Carême wrote several books on cookery, above all the encyclopedic L ' Art de la Cuisine Française ( 5 vols, 1833 – 34, of which he had completed three before his death ), which included, aside from hundreds of recipes, plans for menus and opulent table settings, a history of French cookery, and instructions for organizing kitchens.

Marie-Antoine Carême explained for a French readership the order of courses in the state dinner à la russe served for Tsar Alexander I's review of his troops in 1815, at an isolated location far from Paris, under trying circumstances:

* Maurice Carême, for

* I. Soma Deggua: antiphonaire du Carême, quatre premières semaines.

The block of Henry Street between Montgomery Street and Grand Street, which also includes St. Augustine's Church, gives an impression of uptown Manhattan as it would have looked in the 1820s and 1830s.

The architecture of the new house is considered to be somewhat dated for its time, being similar in style to the demolished castle of the 1830s, in contrast to the richer forms of Scots Baronial being developed by William Burn and others during the 1850s.

River piracy continued on the lower Mississippi River, from the early 1800s to the mid 1830s ; these river pirates were mainly organized into large gangs similar to Samuel Mason's organization around Cave-In-Rock or smaller gangs under the operation of John A. Murrell.

San Theodoros apparently became independent around the early 1830s as a result of the unstated actions of General José Olivaro, possibly similar to those of Simón Bolívar or José de San Martín.

A similar metaphoric transformation of the term " Zion " occurs in the modern Latter Day Saint movement, originating in the United States in the 1830s.

In Europe, similar designs also appeared in the 1830s.

" The Mollies ' reaction to " land-grabbers " of the 1840s — surreptitiously digging up the land to render it useful only for conacre — followed similar practices by Whiteboys in the 1760s, and by another group called the Terry Alts in the 1820s and early 1830s.

In the 1830s, one peerage publisher, John Burke, hit on the idea of expanding his market and his readership by publishing a similar volume for people without titles, which was called A Genealogical and Heraldic History of the Commoners of Great Britain and Ireland, enjoying territorial possessions or high official rank, abbreviated as Burke's Commoners.

A similar criticism had previously been made when the first Egyptian-style entrance to a western cemetery had been constructed at Mount Auburn Cemetery in the 1830s, on which Abney Park Cemetery was partially modelled.

In the 1830s, Georg Ohm possessed a machine similar to the van Marum machine for his research ( which is now at the Deutsches Museum, Munich, Germany ).

The school, almshouses, and rectory are all in a similar Tudor style erected in the 1830s, but are no longer in use and have been converted into housing.

These crude but effective forage caps remained in use until replaced by a similar style of forage cap, known as a Kilmarnock Bonnet ( from its place of manufacture ), some time in the 1830s.