Brown sauce (meat stock based) Brown sauce (meat stock based) In classical French cuisine, a brown sauce is generally a sauce with a meat stock base, thickened by reduction and sometimes the addition of a browned roux, similar in some ways to but more involved than a gravy. The classic mother sauce example is espagnole sauce as well as its derivative demi-glace, though other varieties exist. In Danish cuisine brown sauce ("brun sovs") is a very common sauce, and refers to a sauce with a meat stock base (in modern times, often replaced by broth made from bouillon cubes), thickened by a roux, and sometimes
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