Tomato sauce can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, "alla pizzaiola" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato
La Fête espagnole short and disconnected sequences from throughout the film. These nitrate negative fragments were acquired by Henri Langlois in 1938 from Éclair, and were transferred to safety film in 1948; nothing else of "La Fête espagnole" has turned up since then. Nevertheless, this film remnant is still shown periodically in retrospectives of Dulac's work and was included, in 2012, in the Cinémathèque Française's festival "Toute la mémoire du monde". 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