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
Symphonie espagnole Symphonie espagnole The Symphonie espagnole in D minor, Op. 21, is a work for violin and orchestra by Édouard Lalo. The work was written in 1874 for violinist Pablo Sarasate, and premiered in Paris in February 1875. Although called a "Spanish Symphony" (see also Sinfonia concertante), it is considered a violin concerto by musicians today. The piece has Spanish motifs throughout, and launched a period when Spanish-themed music came into vogue. (Georges Bizet's opera "Carmen" premiered a month after the "Symphonie espagnole".) The "Symphonie espagnole" is one of Lalo's two most often played works, the other being his Cello Concerto.