sauce à l'Américaine

/sohs ah lah-mer-ee-kehn/

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.



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