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Nantua sauce






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From Wikipedia, the free encyclopedia
  
(Redirected from Sauce Nantua)
Nantua sauce
Quenelles with Nantua sauce
Wikimedia Commons has media related to Sauce Nantua.

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

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[edit]

  1. ^ Waverley Root, The Food of France, p. 215
  • ^ Auguste Escoffier (1907), Le Guide culinaire
  • ^ Anne Willan, The Country Cooking of France, p. 80
  • ^ 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
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    • Retrieved from "https://en.wikipedia.org/w/index.php?title=Nantua_sauce&oldid=1224493862"
    Categories: 
    ●French sauces
     ●Cuisine of Auvergne-Rhône-Alpes
     ●Crayfish dishes
     ●Cuisine of Lyon
     ●Condiment stubs
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