Sauce Américaine almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika. Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster
Sauce boat Sauce boat A sauce boat, gravy boat, or saucière is a boat-shaped pitcher in which sauce or gravy is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce. Some gravy boats also function as gravy separators, with a spout that pours from the bottom of the container, thus leaving any surface-floating fat in the container. While some vessels have been identified as being used for sauces since ancient times, the modern fashion for sauce boats probably derived from fashion in the late 17th century French court. Silver sauce boats with two handles