Nantua sauce
From Infogalactic: the planetary knowledge core
Quenelles with Nantua sauce
 |
Wikimedia Commons has media related to Sauce Nantua. |
Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:
- a Béchamel sauce base
- cream
- crayfish butter
- crayfish tails
The term à la Nantua may be used in classical French cuisine to refer to any dish containing crayfish.[1]
References
<templatestyles src="Reflist/styles.css" />
Cite error: Invalid <references> tag; parameter "group" is allowed only.
<references />, or <references group="..." /><templatestyles src="Asbox/styles.css"></templatestyles>
 |
This food ingredient–related article is a stub. You can help Wikipedia by expanding it. |
- ↑ Auguste Escoffier (1907), Le Guide culinaire
