Rouennaise sauce
Bordelaise sauce with the puréed duck liver added to it
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Caneton_Rouennaise_%C3%A0_la_Presse.jpg/220px-Caneton_Rouennaise_%C3%A0_la_Presse.jpg)
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.
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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
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