Rouennaise sauce
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[edit]
References[edit]
- ^ Auguste Escoffier, (1907), Le Guide culinaire.