Rouennaise sauce

Caneton Rouennaise à la Presse, Escoffier's classic pressed duck served with Sauce Rouennaise

Rouennaise sauce (fr. Sauce Rouennaise) 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".^[1]

References

↑ Auguste Escoffier, (1907), Le Guide culinaire.

Brown sauces

Meat-based	Bordelaise sauce Breton sauce Chasseur sauce Demi-glace Espagnole sauce Rouennaise sauce Sauce Africaine Sauce Bourguignonne Sauce Robert Sauce charcutière

Vinegar-based	British brown sauce Daddies HP Sauce OK Sauce Steak sauce A.1. Steak Sauce Henry Bain sauce

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