Espagnole sauce Espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th century, and Escoffier popularized the recipe, which is still followed today. Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. Hundreds of other derivatives are in the classical
Symphonie espagnole 17 March. With Kotek's technical help, the concerto was finished by 11 April. 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