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".
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoi ...
, (1907), ''Le Guide culinaire
''Le Guide Culinaire'' () is Escoffier's 1903 French restaurant cuisine cookbook, his first. It is a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time ...
''.
See also
*
List of duck dishes
*
References
French sauces
Brown sauces
Duck dishes
{{ingredient-stub