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"Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as hollandaise sauce or crème anglaise . Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country.
In 1833, Marie-Antoine Carême described four grandes sauces (great sauces). [3] In 1844, the French magazine Revue de Paris reported: . Don’t you know that the grand sauce Espagnole is a mother sauce, of which all the other preparations, such as reductions, stocks, jus, veloutés, essences, and coulis, are, strictly speaking, only derivatives?
Espagnole is a sauce in classic French cuisine. Espagnole (literally "Spanish") may also refer to: Espagnole River, river on the Caribbean island of Dominica;
In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction, and sometimes the addition of a browned roux, similar in some ways to, but more involved than, a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. [1]
Sauce Robert (French pronunciation: [sos ʁɔbɛʁ]) is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the classic French demi-glace, which in turn is derived from espagnole sauce, one of the five mother sauces in French cuisine (béchamel, velouté, espagnole, sauce tomate, and hollandaise). [1]
Against – V or VS (versus) Agent – REP (representative) Agricultural – AG; Air conditioning – AC; Airman – AC (aircraftman) Alien – ET (extraterrestrial) Also known as – AKA; Aluminium – AL (chemical symbol) Alumnus – OB (old boy) or OG (old girl) Ambassador – HE (his/her excellency) America – A, AM, US or USA (United ...
L'heure espagnole is a French one-act opera from 1911, described as a comédie musicale, with music by Maurice Ravel to a French libretto by Franc-Nohain, based on Franc-Nohain's 1904 play ('comédie-bouffe') of the same name [1] [2] The opera, set in Spain in the 18th century, is about a clockmaker whose unfaithful wife attempts to make love to several different men while he is away, leading ...
Sauce chasseur (French pronunciation: [sos ʃasœʁ]), sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or espagnole sauce (among the five mother sauces) as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of fines ...