Espagnole sauce end of the process, and the sauce is further reduced. "Espagnole" is the French word for "Spanish", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of "vichyssoise" and the author of the classic "Gourmet's Basic French Cookbook": "There is a story that explains why the most important basic brown sauce in French cuisine is called "sauce espagnole", or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This
Spanish cuisine them: Magras con tomate, roasted pork leg and Almojábanas de Cerdo. Among the recipes made with bread are: migas de Pastor, migas con chocolate, Regañaos (cakes with sardines or herring,) and goguera. The most notable condiment is garlic-oil. Legumes are very important but the most popular vegetables are borage and thistle. In terms of cured meats, ham from Teruel and Huesca are used often. Among the cheeses, Tronchon is notable. Fruit-based cuisine includes the very popular Fruits of Aragon (Spanish: Frutas de Aragon; candied fruits) and Maraschino cherries. Asturian cuisine has a long and rich history, deeply rooted in Celtic