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
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