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, ()
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