Rouennaise sauce (fr. ''Sauce Rouennaise'') is a
Bordelaise sauce
Bordelaise sauce () is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. ''Sauce marchand de vin'' ("wine-me ...
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 popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-A ...
, (1907), ''Le Guide culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels fro ...
''.
See also
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List of duck dishes
*
References
French sauces
Brown sauces
Duck dishes
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