Espagnole sauce French repertoire. Escoffier included a recipe for a Lenten espagnole sauce, using fish stock and mushrooms, in "Le Guide culinaire", but doubted its necessity. The basic method of making espagnole is to prepare a very dark brown roux, to which veal stock or water is added, along with browned bones, pieces of beef, vegetables, and various seasonings. This blend is allowed to slowly reduce while being frequently skimmed. The classic recipe calls for additional veal stock to be added as the liquid gradually reduces, but today, water is generally used, instead. Tomato paste or pureed tomatoes are added towards the
Symphonie espagnole His "official" Violin Concerto in F, and his Symphony in G minor, written thirteen years later, are neither performed nor recorded as often. A typical performance runs just over half an hour. One of the shorter recordings, conductor Eugene Ormandy's 1967 recording with the Philadelphia Orchestra, featuring violinist Isaac Stern, runs 32 minutes and 43 seconds. It was common practice until the middle of the 20th century for performances of the work to omit the Intermezzo, leaving a four-movement work that more closely reflected the traditional structure of a symphony. The "Symphonie espagnole" had some influence on the genesis of