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
La Fête espagnole in Nice; Louis Nalpas agreed to back the production as long as it was shot there, though some additional material was filmed in the Basque border town of Hondarribia. For the duration of the shooting, which concluded in November, Delluc was only seen intermittently on the set. He was, however, fully involved in editing the film with Dulac. It was screened for critics on March 17, 1920, and went into release either March 31 or May 7, 1920. "La Fête espagnole" was widely praised by critics as something vital and new in French cinema, though—as observed by Tami Williams—with the