Quenelles with Nantua sauce | |
Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:
- a Béchamel sauce base
- cream
- crayfish butter
- crayfish tails
It is named for the town of Nantua, which is known for its crayfish, [1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish. [2]
Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua. [3] [4]
References
- ^ Waverley Root, The Food of France, p. 215
- ^ Auguste Escoffier (1907), Le Guide culinaire
- ^ Anne Willan, The Country Cooking of France, p. 80
- ^ Shirley King, translator, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], 1996, ISBN 9780803278271, p. 153
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|
Quenelles with Nantua sauce | |
Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:
- a Béchamel sauce base
- cream
- crayfish butter
- crayfish tails
It is named for the town of Nantua, which is known for its crayfish, [1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish. [2]
Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua. [3] [4]
References
- ^ Waverley Root, The Food of France, p. 215
- ^ Auguste Escoffier (1907), Le Guide culinaire
- ^ Anne Willan, The Country Cooking of France, p. 80
- ^ Shirley King, translator, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], 1996, ISBN 9780803278271, p. 153
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| This condiment-related article is a stub. You can help Wikipedia by expanding it. |