A way of serving flatfish fillets. It differs from à la florentine by the addition of paprika to the Mornay sauce and spinach.
Sweet and sour sauce. There are two versions of this. Either a sweet and sour sauce made from sugar, white wine, shallots and vinegar, finished with a demi-glace sauce. Can be garnished with raisins and capers. Alternatively, rich white sauce with white wine and mushroom essence, thickened with cream and flavoured with redcurrants and lemon or demi-glace with game essence with redcurrant jelly and vinegar.
Garlic mayonnaise made with crushed, sieved hard boiled eggs and mashed potatoes, sometimes with breadcrumbs added, or cooked seaweed and Pernod. It is an essential accompaniment to bourride, and often served with salt cod, hard boiled eggs, boiled snails and vegetables. A speciality of Provence.
A lobster sauce made with crushed lobster shells, sieved and mixed with fish velouté, beaten with butter and seasoned. The origin of Homard à l’américaine is controversial, some claiming that it was invented by the chef Pierre Fraisse, a native of Languedoc who spent some time in United States, others maintaining that it belongs to the legendary Armorica (Brittany). This can also mean with bacon and tomatoes or mayonnaise with added lobster and mustard. It is also described, in one source, as a sauce of anchovy and herbs.
