Sauce Rouennaise II

Name: Sauce Rouennaise II
Yield: Yield: 1 cup (250 milliliters)
Ingredients: lecithin; butter; duck liver; butter purée; hot sauce bordelaise; marrow; foie gras; duck livers

Preparation info

Yield:
1 cup

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

This sauce is prepared by thickening Sauce Bordelaise without the marrow, with a purée of raw duck livers (not foie gras, just plain l