La Varenne introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. Here one finds the first use of the terms bouquet garni, "fonds de cuisine" (stocks) and reductions, and the use of egg-whites for clarification. It also has the earliest recipe in print for mille-feuille. The cooking of vegetables is discussed, a novelty. In a fragrant sauce for asparagus there is evidence of an early form of hollandaise sauce: