Velouté sauce Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with espagnole, tomato, béchamel and hollandaise. The term "velouté" is the French word for velvety. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a blond roux. Thus the ingredients of a velouté are equal parts (by mass) of butter and flour to
La Fête espagnole La Fête espagnole La Fête espagnole is a 1920 French silent film directed by Germaine Dulac and written by Louis Delluc. It was cited by critic and film historian Georges Sadoul as being first in ushering in French impressionist cinema. During a festival day in a small Spanish town, lifelong friends Miguélan (Jean Toulout) and Réal (Gaston Modot) return to visit with their shared object of affection, the dancer Soledad (Ève Francis). Faintly amused, she cares for neither one of them, but proposes that they should fight to the death for her hand. As the two friends struggle, Soledad pursues