Sauce Rouennaise I

Nineteenth-century food writers simplified sauce rouennaise by defining it as derived from a red wine sauce base—Sauce Bordelaise—finished with livers puréed with butter. Named for the Norman city Rouen, it is unlikely that sauce rouennaise has its roots in Bordeaux.

A more elaborate and probably more authentic version (except for the foie gras, which can be omitted anyway) can be prepared with duck stock, duck blood and liver, and foie gras.<