Nantua sauce
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Template:Short description Script error: No such module "Infobox".Script error: No such module "check for unknown parameters". Script error: No such module "Side box". Nantua sauce (French: sauce Nantua Script error: No such module "IPA".) is a classical French sauce consisting of a béchamel sauce base, cream, and crayfish butter, along with crayfish tails.
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
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- ↑ 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, Template:Isbn, p. 153
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