Roux French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the five mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power. Central European cuisine often uses lard (in its rendered form) or more recently vegetable oil instead of butter for the preparation of roux, which is called in Slovak, in Czech, in Polish, ()
Académie Belgo-Espagnole d'Histoire Académie Belgo-Espagnole d'Histoire The Académie Belgo-Espagnole d'Histoire (Academia Belgo Española de Historia) is a cultural society founded in Brussels in 1953. The Academy was formed by the noted historian and academic scholar Fortune Koller. Koller is known for his work in the fields of heraldry, genealogy and chivalric & dynastic orders. The purpose of the Academy is to research and publish works on various historical periods of Hispanic culture. The society has also held numerous historical exhibitions. The society is composed of renowned Belgium and Spanish historians as well as other internationally known scholars. Since its founding, the Academy has