84 Sauce Américaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This sauce is a constituent part of the preparation of Homard à l’Américaine. As it can also be served as part of a fish dish, e.g. fillets of Sole Américaine, the flesh of the lobster cooked in its preparation should be cut into small slices and used as a garnish for the fish.

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