- An
allemande (allemanda, almain(e), or alman(d), French: "German (dance)") is a
Renaissance and
Baroque dance, and one of the most
common instrumental...
-
Allemande sauce or
sauce parisienne is a
sauce in
French cuisine based on a light-colored velouté
sauce (typically veal;
chicken and s****fish veloutés...
-
commune Under the
Government of
National Defense. French:
Guerre franco-
allemande de 1870, German: Deutsch-Französischer Krieg,
pronounced [dɔʏtʃ fʁanˌtsøːzɪʃɐ...
-
sauce classification and
listed four
grandes sauces:
Espagnole Velouté
Allemande Béchamel Carême
classified numerous sauces as
petites sauces. In 1867...
- franc-maçonnerie
allemande, Paris, 1914, Book 1,
Chapter 3, pp. 45–72. René le Forestier, Les Illuminés de Bavière et la franc-maçonnerie
allemande, Paris, 1914...
-
movements are
probably spurious.[citation needed]
Allemande Courante Sarabande Menuet I
Menuet II
Gigue Allemande Courante Sarabande Air
Menuet Menuet – Trio...
-
German International School Montreal (AvH; French: École
internationale allemande Alexander von Humboldt, German:
Deutsche Internationale Schule Alexander...
- BWV 825 Praeludium,
Allemande, Corrente, Sarabande,
Menuet I,
Menuet II,
Gigue Partita No. 2 in C minor, BWV 826 Sinfonia,
Allemande, Courante, Sarabande...
- types. The
cello suites are
structured in six
movements each: prelude,
allemande, courante, sarabande, two
minuets or two bourrées or two gavottes, and...
- examples),
which saw a
relatively strict progression of the
dance movements (
Allemande, Courante,
Sarabande and Gigue) and
which did not
typically feature a...
