Nantua sauce (French: ''Sauce Nantua'') is a classical French sauce consisting of: *a Béchamel sauce base * cream *

crayfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...

butter *crayfish tails It is named for the city of Nantua, which is known for its crayfish, and the term ''à la Nantua'' is used in classical French cuisine for dishes containing

. Sauce Nantua is the classic accompaniment to ''

quenelles de brochet __NOTOC__ A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often us ...

'' (pike dumplings), making ''quenelles Nantua''.Shirley King, translator, ''Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's ''Les Bons Plats de France''

934 Year 934 ( CMXXXIV) was a common year starting on Wednesday (link will display the full calendar) of the Julian calendar. Events By place Byzantine Empire * Spring and Summer – The Hungarians make an alliance with the Pechenegs ...

', 1996, , p. 153

References

French sauces Cuisine of Auvergne-Rhône-Alpes Crayfish dishes Cuisine of Lyon {{condiment-stub