Sauce a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic "Le Guide Culinaire" and its abridged English translation "A Guide to Modern Cookery". He dropped allemande as he considered it a variation of velouté, and added hollandaise and "sauce tomate", defining the five fundamental "mother sauces" still used today: A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in
L'heure espagnole the muleteer has his turn!" Woodwinds Brass Percussion Percussion Keyboard Strings L'heure espagnole L'heure espagnole is a 1911 one-act opera, described as a "comédie musicale", with music by Maurice Ravel to a French libretto by Franc-Nohain, based on Franc-Nohain's 1904 play ('comédie-bouffe') of the same name The opera, set in Spain in the 18th century, is about a clockmaker whose unfaithful wife attempts to make love to several different men while he is away, leading to them hiding in, and eventually getting stuck in, her husband's clocks. The title can be translated literally as "The Spanish Hour", but the word