Rouennaise sauce is a Bordelaise sauce with the addition of puréed duck liver. This sauce is served with Canetons à la Rouennaise, which was one of the dishes served at the famous "Dinner of the Three Emperors".
Rouennaise sauce
Characteristic of:
French cuisine
Also known as:
Wikidata ID:
Q2369993
Wikipedia title:
Rouennaise sauce
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation
ID: 16053