Sauce Americaine
Encyclopedia
Sauce Américaine is a recipe from classic French cookery. In the Repertoire
Louis Saulnier gives the following recipe:
Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter.
The recipe for Lobster Américaine includes chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper and butter.
As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon
, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika.
Le Répertoire de la Cuisine
Le Répertoire de La Cuisine by Louis Saulnier, is a reference book available in the original French and in English translations. Several editions are in circulation, such as the Canterbury Press translation of 1961, or the Barron's Educational Series edition of 1976...
Louis Saulnier gives the following recipe:
Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter.
The recipe for Lobster Américaine includes chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper and butter.
As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon
Tarragon
Tarragon or dragon's-wort is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb". It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India,...
, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika.