Chapter III · The Small Compound Sauces · No. 58
Built upon: No. 939Homard à l’Américaine
58—American Sauce
This sauce is that of lobster prepared “à l’Américaine” (see No. 939, Homard à l’Américaine). As it generally accompanies a fish, the meat of the lobster or lobsters which have served in its preparation is sliced and used as the garnish of the fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 58, p. 33. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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