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.
|small bouquet garni|
|brown duck stock|
|duck liver (not foie gras)|
|liquid lecithin (optional)|
|heavy cream or crème fraîche|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.