Hollandaise sauce in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's "Le Cuisinier François" for ""asparagus with fragrant sauce"": La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is "sauce Isigny", named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême.
La Fête espagnole in Nice; Louis Nalpas agreed to back the production as long as it was shot there, though some additional material was filmed in the Basque border town of Hondarribia. For the duration of the shooting, which concluded in November, Delluc was only seen intermittently on the set. He was, however, fully involved in editing the film with Dulac. It was screened for critics on March 17, 1920, and went into release either March 31 or May 7, 1920. "La Fête espagnole" was widely praised by critics as something vital and new in French cinema, though—as observed by Tami Williams—with the