Rouennaise sauce

Bordelaise sauce with the puréed duck liver added to it
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

References

  1. ^ Auguste Escoffier, (1907), Le Guide culinaire.
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Brown sauces
Meat-based
  • Bordelaise sauce
  • Breton sauce
  • Chasseur sauce
  • Chaudfroid sauce
  • Demi-glace
  • Espagnole sauce
  • Rouennaise sauce
  • Sauce africaine
  • Sauce bourguignonne
  • Sauce Robert
  • Sauce charcutière
Vinegar-based


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