Rouennaise sauce
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 food ingredient–related article is a stub. You can help Wikipedia by . |
Categories:
- French sauces
- Brown sauces
- Duck dishes
- Food ingredient stubs