Noun
brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira
Source: WordNetAccording 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. Source: Internet
Nichols (1987), pp. 171–172 Sketches of the cast for the 1911 premiere of L'heure espagnole Ravel's first completed opera was L'heure espagnole (premiered in 1911), described as a "comédie musicale". Source: Internet
Lesure and Nectoux, p. 10 The following year Daphnis et Chloé and L'heure espagnole were successfully revived at the Paris Opéra. Source: Internet
Quoted in Goddard, p. 292 Original setting for Daphnis et Chloé by Leon Bakst (1912) For all Ravel's orchestral mastery, only four of his works were conceived as concert works for symphony orchestra: Rapsodie espagnole, La valse and the two concertos. Source: Internet
Etymology Although espagnole is the French word for Spanish, the sauce's connection to Spanish cuisine is argued by French cooks. Source: Internet
For 2013–15 Operabase records eight productions around the world of L'heure espagnole and twenty-four of L'enfant et les sortilèges. Source: Internet