Rouennaise sauce
![](../I/m/Caneton_Rouennaise_%C3%A0_la_Presse.jpg)
Caneton Rouennais à la Presse, Escoffier's classic pressed duck served with Sauce Rouennaise
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.
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.