Are recipes for Antonin Carême's original mother sauces available? Did Carême publish actual recipes for his mother sauces?
I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. There are numerous recipe suggestions available from many reputable sources, many with impactful variations. (Plenty of them are effective in dishes and meet current textbook and conventional wisdom definitions.)
The intent here is to find the originals, if those originals exist.
You can find a digital version of a treatise on French cuisine written by Carême (in French) at this link.
There are recipes and instructions in it; I don't know if there is any English version of it, though.