Book Description
A work by turns hilarious and grim, Evelina tells the story of a young woman’s education in the ways of the world, vividly rendering life in eighteenth-century England. Raised by a pastor after her mother died and her father abandoned her, Evelina leaves the seclusion of the country for her first season out, encounters all manner of people–from prospective husbands to rakes to vulgar relatives–and endures all manner of trials before she achieves her final triumph.
“Before
Evelina,” W. D. Howells proclaimed, “the heart of girlhood had never been so fully opened in literature.” Samuel Johnson called Burney “a real wonder” and Thomas Babington Macaulay wrote, “We owe to [Burney], not only Evelina, Cecilia, and Camilla, but also
Mansfield Park and
The Absentee.”
Download Description
A work by turns hilarious and grim, Evelina tells the story of a young woman's education in the ways of the world, vividly rendering life in eighteenth-century England.
Raised by a pastor after her mother died and her father abandoned her, Evelina leaves the seclusion of the country for her first season out, encounters all manner of people -- from prospective husbands to rakes to vulgar relatives -- and endures all manner of trials before she achieves her final triumph.
Samuel Johnson called Burney "a real wonder."
"Before Evelina," W. D. Howells proclaimed, "the heart of girlhood had never been so fully opened in literature."
Customer Reviews:
Not perfect, but pleasing.......2005-02-12
I would recommend this book to anyone looking for a sweet and sentimental classic. All in all an enjoyable read, but the writing style never dares equal the skill of Jane Austen.
It has an interesting plot which, once you get wrapped up in it, is hard to disentangle yourself. Yet, I feel the plot could have been better developed by a more skilled novelist. Due to the fact that the book is written in passive letters (most of them Evalina's), the characters are often flat, and real active emotion is lacking. Several excellent opportunities for dramatic events are glazed over in a "re-telling".
However what the book lacks can be overlooked, and take the tale at its face value: a gentle love story.
The first and best from this author........2005-02-03
Fanny Burney lived from 1752 - 1840. Evelina was the first book she wrote when she was twenty-five. The first publication had to be published under the name of a man before the publishers would look at it, but it didn't take long for Fanny to claim ownership. The book was wildly successful, even though it didn't' make much money for Fanny. She wrote three more books after this one, but none of these really remains readable today. Evelina stands alone in this regard. The book is another one that is written as a series of letters. Evelina is not your usual heroine. She is bashful and somewhat deficient in charm. But she is beautiful and young, and because of this there is a lot of optimism in the novel that things will turn out alright for her. That is why the book is so enjoyable. The reader sees all the difficulties in her path in her quest for a brilliant marriage, but somehow we know she'll make it and things will be OK. This is quite a readable book, and I enjoyed it.
Still Fresh, Relevant, and Thoroughly Enjoyable.......2004-08-25
Like another reviewer, I too was introduced to "Evelina" through a college course. Naturally I recommend this book to those who enjoy the novels of Jane Austen, though I'd imagine her fans would already be familiar with Burney since she was Austen's predecessor and inspiration. But specifically, as a male reader, I'd like to point out what men could gain from reading a novel about "a Young Lady's Entrance into the World."
First, the novel is written as a collection of letters--mostly Evelina's, though we do get to read many of the replies--which allows us to experience the story through the mind of a young woman in a personal, intimate way. Male readers, both in Burney's time and ours, are given a vivid picture of how women experienced the social world of eighteenth-century England. I must admit that at several points in the novel I was embarassed to witness things I have said and done to "court" a woman today done pretty much the same way toward Evelina--and realized how ridiculous it looks from the other end. The experience has been educational, to say the least.
Secondly, the plot is well-developed and keeps your interest throughout. The two big mysteries of the novel are whether Evelina will be officially acknowledged by her biological father and be reunited with him (he refused to raise her, and her mother died during childbirth), and which of her suitors she will end up with. A note on the two principal suitors: one could be seen as Burney's picture of a man who knows how to treat women right, and the other is quite the opposite. I certainly learned much from both examples.
Thirdly, Burney was one intellectually sharp lady and no man should think this novel is a sappy romance. Far from it. Her exposure of the hypocrisy and contradictions of society are cleverly woven throughout the novel, though of course with careful subtlety since as a female author she was in a vulnerable position (she wrote in secret and didn't even tell her father, with whom she was very close, that she had the book published until well after the fact).
Lastly, the book is just one damn good read. Burney has a wonderful mastery of language and characterization, and everything sparkles with life and vigor.
I'm hesitant to give anything a full score; but this novel not only hooked for me for days but made me want to move onto Burney's other novels, such as "Cecilia," "Camilla," and "The Wanderer." In short, Frances Burney is one of the great British writers and deserves a place on every bookshelf as one of the founding mothers of the English novel. Her first book "Evelina" is the perfect place to begin enjoying her work.
A fun, easy read.......2004-06-14
"Evelina, or The History of a Young Lady's Entrance Into the World" is an entertaining story of a girl's 'coming-out' into society as well as a fascinating record of the genteel and not so genteel diversions of the middle and upper classes in Georgian England. Frances Burney published it anonymously in 1778, setting a precedent for Jane Austen both by this anonymity and by making writing a respectable pastime for women, thus allowing women to turn the novel into a medium of their own. The extent to which writing was considered improper for respectable women during this time is revealed in the author's own life: when Fanny was 15, her stepmother made her burn her writings, which consisted of odes, plays, songs, farces, and poems as well as a story about the character Evelina's mother. And while writing "Evelina," Fanny had to keep her work private, writing at night and even disguising her handwriting so that it would not be recognized at the printer's, who would certainly have been a man familiar with her father, a renowned music historian.
How very fortunate we are that this did not keep her from writing, and how very fortunate too that "Evelina" was so well received by everyone from common readers to Dr. Johnson! Burney continued to write fiction, setting a precedent for Jane Austen and the female novelists of the 19th century, and continuing to entertain her readers.
Although I came to "Evelina" with some lamentably negative preconceptions, expecting it to be inferior to Austen and, worst of all, tedious for every purpose but the literary historian's, I have found the book fascinating, fun, and refreshing. The story centers around the eponymous heroine, a beautiful 17-year-old girl who has grown up in the country under the guidance of her parson guardian, Mr. Villars. Her family background is less than spotless. Evelina's mother, pressured by her own vulgar and ill-bred mother into a distasteful marriage, eloped with a highborn rake who subsequently deserted her and burned the proofs of their marriage. Evelina's mother died in misery, leaving an infant daughter unclaimed by her own father.
Evelina grows up provincially, and when an unprecedented series of events brings her into London with some friends, away from the company of her guardian Mr. Villars, she is launched into an unfamiliar world of dances, balls, operas, and outings. Evelina, though uncertain and uncomfortable in this new and flashy world, is not merely na?ve, but a young woman of understanding and feeling, so that it's a pleasure to read what she thinks of the places and people she sees. As a modern reader, I loved to encounter references to the places where people would enjoy themselves in Georgian London, like Vauxhall Gardens and museums of mechanical curios.
Evelina has the misfortune to become acquainted with many vulgar and persistent personalities, some of the most repulsive of whom are her very own relatives, like her grandmother Madame Duval. This is the very same embarrassing and insensitive figure who tried to bully her own daughter (Evelina's mother) into an unwanted marriage years before, who suddenly wants to become reconciled with Evelina and foist from the girl's father an acknowledgement of her position-as well as a hefty estate. On top of Madame Duval, there are Evelina's lowly cousins, the Branghtons, who live in the commercial area of London (gasp!), and even a repulsive and shameless suitor that plagues the poor young woman to no end. Oh yes, there's also the xenophobic and graceless Captain Mirvan, father of Evelina's friend, who enjoys nothing more than tormenting Madame Duval (often brutally); and the satirical and witty Mrs. Selwyn, one of the best characters in the book, who always has something pertinent to say to the fops and fools around Evelina -- and even to Evelina herself
But it's not that poor Evelina has only the troubles and setbacks of relatives and rude acquaintances. Since this is a comedy of manners, one of its ends is, like in Austen's books, marriage. The relationship between Evelina and her love interest is very interesting and sweet, and one can see the way that Evelina grows and develops as a character. I won't spoil the story anymore; I will only add that there are some other interesting subplots along the way, one of which deals with a mysterious and depressed Scotsman, so the story in no way merely hinges on marriage.
I would recommend "Evelina" to anyone, but most especially to those who consider themselves fans of Jane Austen, or who are at least patient with unfamiliar styles of writing. It is an epistolary novel, a kind that was very popular in the 18th century, meaning it is written in a series of letters between the characters. This takes a little bit of acclimatizing to enjoy thoroughly, but I found that after I was about 20 pages in, it came naturally, and became, for all practical purposes, a first person narrative from the engaging point-of-view of a pleasant young heroine to whom I could relate, with her candor and good breeding. Whenever I was unfamiliar with some of the details of late 18th-century life, my Signet edition of the book provided some helpful footnotes. And I must say that Burney's writing style really grows on me. Like the best 18th century writing, it has an elegance and beautifully organized lucidity that is such a pleasure to read after the postmodern crap modern authors churn out. Furthermore, Burney uses paragraphs like a modern, so you don't have to plod through long dreary passages or unbearable run-on sentences.
A good place to start.......2004-04-14
If you are wondering whether you would like eighteenth-century novels, this is a good one to try. Some of the others are immense! This one you can read over breakfast in a week or two.
Customer Reviews:
Book description.......2006-10-25
Frances Burney's first and most enduringly popular novel is a vivid, satirical, and seductive account of the pleasures and dangers of fashionable life in late eighteenth-century London. As she describes her heroine's entry into society, womanhood and, inevitably, love, Burney exposes the vulnerability of female innocence in an image-conscious and often cruel world where social snobbery and sexual aggression are played out in the public arenas of pleasure-gardens, theatre visits, and balls. But Evelina's innocence also makes her a shrewd commentator on the excesses and absurdities of manners and social ambitions--as well as attracting the attention of the eminently eligible Lord Orville. Evelina, comic and shrewd, is at once a guide to fashionable London, a satirical attack on the new consumerism, an investigation of women's position in the late eighteenth century, and a love story.
Book Description
Ulrik von Bek is plagued by mysterious and disconcerting events: Having traveled to Canada with his beloved wife Oona, he is visited by a strange and youthful albino resembling himself. When Oona is abducted by a band of albino Native Americans, Ulrik trails the group by using The Skrayling Oak and soon finds himself in the multiverse where he is reconnected with his alternate self, Elric of Melnibon+. It is there that Elric/Ulrik discover that their arch-nemesis Gaynor, now ruling over a mob of outcasts, is behind Oona's abduction. And it is also there that they find themselves once again battling supernatural forces in the never-ending struggle between Law and Chaos that rages on in both their universes.
Customer Reviews:
Super Reader.......2007-08-30
A novel in three parts, after Ulric Von Bek is taken from his wife Oona in the night. The first part follows Oona in her trek to find him, as she encounters Hiawatha, and the White Crow, a man very similar to herself and her father Elric. She thinks to herself "I was a player in the Eternal Struggle fought between Law and Chaos and, as a "Knight of the Balance," was dedicated to maintaining the two forces in harmony.
This is what this novel is about, defending the balance of the multiverse from those inclined to destroy it. Elric has the second part, as he comes across Gunnar the Damned, or Gaynor, just as Oona encounters Klosterheim in the first part.
The third is Von Bek's story, as he regains a black blade, and meets Lord Sepiriz, one of the creators of the blades of power.
The three unite and rally against Gaynor, Klosterheim, and Lord Shoashooan the Wind Demon, to defend the Phroon and the Skrayling Tree at the heart of the Multiverse. Black blades sing in desperate confrontation as the White Crow, Von Bek and Elric, having fooled Gunnar, all combining to prevent disaster.
As a side note, here's a fun bit Moorcock through in: "Fear the Crisis Maker..." "In some eras,..the sword and the intellect must be as one. Those are our Silver Ages. That is how we create those periods we call Golden Ages, when the sword can be forgotten,..."
Real fantasy I love it.............2007-01-10
It was my first book from M.Moorcock. Now I allready ordered few more books from M.Moorcock.
I am fantasies reader so that is my now favour autor.
My partner is not in fantasy but he is now reading this book also..few times he put away book with comment:this in not my type of book.
He is back to reading .....Why? Mast be some magic in it.....
Moorcock Does It Again.......2006-05-14
I enjoyed this in many ways more than most of Moorcock's fantasy novels of the eighties and nineties and it's a fine sequel to The Dreamthief's Daughter. My only thought is that maybe Moorcock is leaving the majority of his potential audience behind. With his sixties fantasy novels from the early Elric novels, through to Hawkmoon, he was blazing a trail which would be followed by almost as many writers as followed Tolkien's. Hawkmoon remains one of the fastest, most original science fantasy series ever, but everything was stripped down for narrative. These latest Elrics are more contemplative, with a higher ambition in the prose, setting goals aimed at beating his personal best. But if you want that fast and furious plot-driven work of his early days, which so many still imitate, you won't get it. Probably nothing beats Stormbringer for intensity but The Dreamthief's Daughter, The Skrayling Tree and The White Wolf's Son come closest to recreating the atmosphere of that outstanding classic. The trouble as I see it is that the whole supernatural fantasy form has been seriously dumbed down since the days of Clark Ashton Smith, Lord Dunsany, Jack Vance, Fritz Leiber and only writers like M.John Harrison, Steve Erikson and China Mieville have kept the ambitions, complexity and subtlety Moorcock brought to the field. None of these writers have the sales of the likes of Robert Jordan or the Tolkien imitators and this is a great shame, indicating a general dumbing down and probably lower age group of readers. There was a time when Moorcock set the standard and inspired the best writers in the business. He still inspires the best, but sadly, as you can tell from some of these reviews, he has to share shelf-space with a form which for the most part has become corrupted and predictable. This book is worth reading just for the description of Hiawatha's meeting with Longfellow! He's still one of the few fantasy adventure writers I still look forward to reading. It's a shame he's announced he's retiring from writing adventure fantasy fiction. Nobody is capable of developing a story on this sort of scale.
Splendid Fantasy from Michael Moorcock.......2005-06-21
I must admit that I haven't read nearly as much of Michael Moorcock's fiction as I probably should, since he's been among the foremost practitioners of science fiction, and especially, fanatasy, in the Anglo-American realm of science fiction and fantasy for decades. Each time I have read one of his works, I have been quite impressed with his beautifully wrought lyrical prose and the compelling ideas introduced in each tale. The same holds true in his current "Multiverse" novel, "The Skrayling Tree", which chronicles the adventures of Oona van Bek, her husband Ulric, and her father Elric of Melnibone, in a fantastical America of nearly 1,000 years in the past. There they will meet up with the legendary Hiawatha, whose role in the tale is as pivotal as that of Gandalf's in Tolkien's "Lord of the Rings" saga. There is a splendid fusion of Norse, Western European and American Indian mythology and history present throughout this novel. My only minor complaint is that Moorcock occasionally stumbles by writing stilted prose in some of his descriptions of the "Multiverse" and its relevance to the main characters. But this is only a minor complaint of yet another fine novel by an unquestioned master of his craft. I found it so engrossing that it was impossible to put down.
Mature Moorcock.......2005-01-11
Mike just gets better and better. The themes of the mulitverse, law and chaos and the philosophies there in are wonderfully laid inside the dialog of this fast paced adventure. Set in three voices, Elric's Daughter, Elric and Von Bek, the novel crosses times and space in America to its breathless end.
Hear Hear for Michael Moorcock and his evolution from the pulp comic type writing of the first Elric Books to what he is publishing today.
Average customer rating:
|
The Fall of Sirius
Wil McCarthy
Manufacturer: Roc
ProductGroup: Book
Binding: Paperback
 Contemporary
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McCarthy, Wil
| ( M )
| Authors, A-Z
| Science Fiction & Fantasy
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General
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Similar Items:
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Aggressor Six
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Flies from the Amber
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To Crush the Moon
ASIN: 0451454855 |
Customer Reviews:
Fair; 3.5 stars.......2000-08-19
Like other books by McCarthy, has some interesting ideas and plenty of action. The book has an epic scope and feel, and one does come to emphasize with the embattled protagonist.
But not an excellent book. Adequate entertainment. I thought it was significantly better than Murder in the Solid State, and perhaps slightly worse than Bloom. Good enough so that you are willing to read more books by McCarthy.
I have not read Aggressor 6.
Book Description
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookeryâwhether they be professional chefs or managers, housewives, gourmets or students of haute cuisineâinvaluable guidelines culled from more than fifty years' experience.
Customer Reviews:
Cookbook.......2007-05-19
This is the cookbook of all cookbooks. I have heard it described as the bible of cooking. Highly recommended especially if attending a cooking school.
Review from a Professional Chef.......2006-11-25
I had been looking for a decently priced copy of this book for some time. My original copy was a 1960's print and I was loathe to buy one online for fear of getting the bastard copy that was limited in repitiore and scope but this book is the real deal. I use it mainly for reference and ideas as I am responsible for feeding over 2000 people daily and a menu for 16 or more items and try to infuse some classic dishes into the fray. Whenever I have a question on a classic preparation of a dish I no longer have to hope that I find something online and can consult the expert on culinary tradition. THIS BOOK IS A MUST BUY FOR ALL SERIOUS COOKS WHO WISH TO BECOME CHEFS! If you are a chef you probably already own this book or like me need to replace your stolen copy so get this one. Enough said. -M
Professional Encyclopedia of Haute Cuisine.......2006-06-17
For this new translation, the dust jacket proudly proclaims 'Here, for the first time, is presented to the English-speaking public the entire translation of...' The copy on these dust jackets is usually just ad copy written by the sales department, and I would not take what it says too seriously. When I was much younger, I had the Crown version of this book as I happily puttered around in my kitchen. I no longer have it, and am unable to verify claims as to the superiority of this new translation over the older version (according to the editorial page, this translation dates to 1979 and is based on the 1921 French edition).
Escoffier was today's equivalent of a master chef in the finest hotels in England and France during the days of Edwardian elegance. That is the best quality ingredients, time, and resources used in unlimited amounts, costs be damned. He is also credited with formalizing classic, haute cuisine. The dedicated cook (home or professional) can always learn from such a talented chef as Escoffier, but Escoffier's roots must be taken into account when attempting his recipes. This is cooking for restaurant kitchens, not home ones.
Just for fun, I costed out a recipe for pheasant and truffles. I estimated the labor and ingredient cost for a service of 4 at $200. Assuming an industry average for food cost of 35%, this entree would go for $150 per person, not including soup, salad, appetizer, wine, dessert, beverage, or gratuity.
For the amateur home chef or foodservice professional, this book is an important one to have on your shelf. Many of the recipes are no longer current, but up until a couple of decades ago it was a standard professional reference book everyone was expected to have and be familiar with. Even today, it is an invaluable source of culinary information and is still very relevant (forcemeat and garnished consomme, to name just two important but often neglected restaurant items). Cooking your way through this book would be a culinary education all by itself (not that I am advocating such a silly thing, of course). It is enlightening to compare how things are done today and Escoffier's instructions; some things have changed, others have not. For example, in the soup chapter there are classic haute cuisine recipes that have since passed on to bistro cooking: Potage Garbure a l'Oignon and Soupe a la Grand-Mere. If you need a (restaurant) haute cuisine recipe or a garnishing plate presentation for a dish, you will probably find it here.
For the average home cook, however, the situation is more difficult. Many of the recipes are beyond the horizon of a home cook, and even beyond all restaurants except major, four star, international hotel chains (e.g. in the sauce chapter, any sauce based on Espagnol or demi-glace). Other recipes are actually easy to do and should be used with abandon in the home kitchen (e.g. in the sauce chapter: sauce Bourguignonne, cream sauce, butter sauce, sauce Mornay, sauce Soubise). Problem is, being able to identify which is which. The recipes assume a good amount of skill and experience; this book is a simple encyclopedia of recipes, and there is no explanatory material. It is not an educational tool. The recipes are a 100 years old, and they do not take into account today's ingredients, tools, cooks, or home kitchens; one usually has to adapt the instructions at least a little, sometimes a lot. Many recipes call for other components, but in some cases it is not easy to figure out what that other recipe is. The rice and potato chapter has many recipes that even a home cook can do (Escoffier's recipes for these are superior to most that you will find in current, best-selling cookbooks); his versions of bookmaker's sandwich, mulled wine, lemonade, and iced coffee are simple for anyone to do, yet they are absolutely correct and the best versions of these recipes you will find anywhere. On the other hand, you should avoid all recipes that include: cock's comb, marrow, truffles (here, Escoffier uses the $1000+ per pound white, winter truffles, not the black summer ones we can get here in the US for a mere $300-400 per pound), salt ox tongue, demi-glace, veal gravy, meat glace, or any sauces that derive thereupon. Escoffier often uses salt pork, but it is invariably just a covering for cooking, and is always discarded at the end and never served.
The culinary subjects it covers are comprehensive. It has chapters on sauces (280), garnishes (192), soup (440), hors-d'oeuvre (377), eggs (257), fish (628), meat (841), poultry (506), game (251), composite entrees (naught), cold preparations and salads (109), roasts (71), vegetables and farinaceous products (355), sweets, puddings, and desserts (414), ices (197), savouries (46), compotes, jams, and drinks (50). Total recipe count (which is easy to tabulate because all recipes are numbered): 5012. It has a glossary, actual menus served by Escoffier, and an unusual index that includes both recipe # and page # but can be confusing to use.
Main complaint: the table of contents lists sub-chapters, but only the name thereof and not the page number to flip to, so you are more or less obligated to leaf through an entire chapter to get at a specific sub-section.
The Chef of Kings.......2006-03-26
August Escoffier was known as "The king of chefs and the chef of kings". This book is indispensible to anyone who is serious about the culinary arts. Escoffier defined the benchmark for classic French cooking from which most western cooking gets its roots, much like all forms of modern music from rock to country have their roots in classical music. You can find essences of classic French cooking in even the lowliest diner fare.
Much of what is taught in culinary schools today is based on Escoffier's tecniques. By purchasing this book, you are getting this information straight from the horse's mouth, so to speak, rather than second-hand with the possibility of influences instilled by the instructor skewing the information.
I believe the most surprising section of the book is that dealing with treatments for various types of game. This section contains comprehensive instructions for dealing with a wide variety of game from buffalo to venison that are very useful today.
I have noticed in at least two places, Escoffier appears to contradict himself. I believe this is due to the problems with translation, and if you follow carefully what he is saying, you can figure out the correct meaning.
Classic.......2006-03-16
I am very annoyed that people who do not have any idea of what this book is, have the audacity to rate it. If you made the mistake of buying this book thinking it was a cookbook that is your own fault! Please don't rate Escoffiers culinary writings based on your own stupidity.
As other reviewers have pointed out this is a reference guide or encyclopedia of French cooking and not a cookbook. The author assumes that you have more than basic knowledge of French cooking and has no glossy pretty pictures. It is complicated yet simple and an is indispensable guide for anybody that wishes to research classic French cooking.
To give an example of how this book is arranged, if you wanted to prepare a Velouté Alboufera, first you would have to know what a Velouté is and how to prepare a basic Velouté. Then you would follow the directions to prepare a Velouté d' Ecrevisses and finish with a liaison of egg yolks butter and cream. If you don't know that a Velouté is a type of soup, skip this book and please please for those of you that made the mistake of buying it, please don't rate it!
Customer Reviews:
Why not go to the Source?.......2005-03-11
Some of the buzz among today's cooking enthusiasts concerns classic recipes or modern departures from them. Arguments arise among cooks over what are "mother" sauces in France; people point to the latest coffee-table cookbook for its "classic" recipes.
But if you're interested in anything like that, why not go to the source, Escoffier? Recipes in the "Gee See" (or "Zhay Say," depending on your native tongue) organized much of this subject in the first place. Escoffier's Guide Culinaire has always been available for those who are interested. ISBN 0831754788 is the reissue of Cracknell and Kaufmann's English translation of the 1921 Flammarion edition in French. Including unvarnished comments from its original time and place: "It may be of interest to note that the authentic type of Indian curry is not suitable for European tastes, but the flavor of the above sauce is generally acceptable." Such opinions (far more numerous in, for instance, the popular 1961 Crown "Larousse Gastronomique"), honestly included in the reprint rather than being edited out to flatter modern "tastes" in turn, add to the historical interest of this edition.
The Guide Culinaire, the French national professional cookbook, is where the "classic" recipes were organized and popularized by Georges Auguste Escoffier. It is what the Nouvelle Cuisine of the 1970s rebelled against and what the neo-traditionalists rediscover. It begins with Recipe #1 which is a brown stock, ends with #5012 for a wine punch. It is the direct source of an Internet signature file I used on and off since the 1980s (mostly "off," in recent years):
"Foundation or Basic sauces -- Espagnole (brown sauce), Velouté, Béchamel, tomato." [Recipes 16-26, by the way.]
(Cooks may argue with each other about what are "mother" sauces. But they mayn't argue with Escoffier.)
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