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Nantua sauce

From Wikipedia, the free encyclopedia

Nantua sauce
Quenelles with Nantua sauce
Wikimedia Commons has media related to Sauce Nantua.

Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:

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]

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Transcription

References

  1. ^ Waverley Root, The Food of France, p. 215
  2. ^ Auguste Escoffier (1907), Le Guide culinaire
  3. ^ Anne Willan, The Country Cooking of France, p. 80
  4. ^ 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 page was last edited on 10 February 2023, at 06:05
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