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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".
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