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 praise directed toward Delluc, and not Dulac. For Delluc's part, he never avoided praising Dulac's contribution to the success of the film, stating that it was "a rare example of complete cooperation in French cinema. Author, director and actors have agreed, through their specific affinities and willingness to work, to seek the absolute realization of the chosen theme." Ève Francis commented that "La Fête espagnole" "had a staggering effect on the filmmakers then. The accelerated movement of this synthetic drama, suffused with poetry, was an unprecedented novelty." Delluc's original screenplay consisted of 217 numbered scenes, with each scene indicated by