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
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