Hollandaise sauce One of his categories was "allemande", which was a stock-based sauce using egg and lemon juice. Escoffier replaced "allemande" with "hollandaise" in his list of the five mother sauces of haute cuisine. While many believe that a true hollandaise sauce should only contain the basic ingredients of eggs, butter and lemon, Prosper Montagne suggested using either a white wine or vinegar reduction, similar to a Béarnaise sauce, to help improve the taste. In English, the name "Dutch sauce" was common through the nineteenth century, but was largely displaced by "hollandaise" in the twentieth. As in other egg emulsion sauces, like
Académie Belgo-Espagnole d'Histoire held its meetings at the headquarters of the Archives Generales du Royaume de Belgique, and occasionally at the residence of the President. Membership requires the nomination of three academicians and consent of the nomination board. There are three classes of membership. Membership is limited in all three categories. During the years of the presidency of its founder, general sessions were held and 175 publications were printed on diverse historical topics. Some publications include: Spanish Heraldry Académie Belgo-Espagnole d'Histoire The Académie Belgo-Espagnole d'Histoire (Academia Belgo Española de Historia) is a cultural society founded in Brussels in 1953. The Academy was formed