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
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