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]
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Caneton_Rouennaise_%C3%A0_la_Presse.jpg/220px-Caneton_Rouennaise_%C3%A0_la_Presse.jpg)
See also
editReferences
edit- ^ Auguste Escoffier, (1907), Le Guide culinaire.