Rouennaise sauce
Bordelaise sauce with the puréed duck liver added to it
Rouennaise sauce (fr. Sauce Rouennaise) is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors".[1]
See also
- List of duck dishes
- Food portal
References
- ^ Auguste Escoffier, (1907), Le Guide culinaire.
- v
- t
- e
Brown sauces
- Bordelaise sauce
- Breton sauce
- Chasseur sauce
- Chaudfroid sauce
- Demi-glace
- Espagnole sauce
- Rouennaise sauce
- Sauce africaine
- Sauce bourguignonne
- Sauce Robert
- Sauce charcutière
- British brown sauce
- Daddies
- HP Sauce
- OK Sauce
- Steak sauce
This food ingredient article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e