Nantua sauce

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

Nantua sauce
Quenelles with Nantua sauce

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]

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
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.