Louis Diat is probably best known for inventing Vichyssoise (or more correctly CrΓ¨me Vichyssoise GlacΓ©e) in 1917 when he was chef at the Ritz-Carlton in New York. This extract, however, concerns sauces rather than soups and is taken from Sauces, French and Famous, by Louis Diat, first published in Great Britain in 1955 by Hammond and Hammond.  M. Diat paints a vivid picture of a nervous young trainee in the kitchen of a great chef awaiting the verdict on his sauces.