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.
Rapsodie espagnole movements, and is the first point in the score at which Ravel, in Nichols's phrase allows "the "élan" that has so far been deliberately stifled" to break out. The boisterous carnival atmosphere has undertones of nostalgia, but exuberance triumphs and the work ends in a joyful burst of orchestral colour. Rapsodie espagnole Rapsodie espagnole is an orchestral rhapsody written by Maurice Ravel. Composed between 1907 and 1908, the "Rapsodie" is one of Ravel's first major works for orchestra. It was first performed in Paris in 1908 and quickly entered the international repertoire. The piece draws on the composer's Spanish heritage,