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Sauce américaine is a recipe from classic French cookery. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing.〔(【引用サイトリンク】url=http://chefsimon.lemonde.fr/lexique/americaine.html )〕 The Repertoire == Recipe == Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter. The recipe for lobster américaine includes chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper and butter. As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sauce Américaine」の詳細全文を読む スポンサード リンク
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