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
Genovese sauce Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long preparation time used to soften and flavor the onions. Despite its name, which means "in the style of Genoa," Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries. The sauce may have been