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
Suprême sauce is made by placing three-quarters of a pint of white sauce into a saucepan, and when it is nearly boiling, adding half a cup of concentrated fowl stock. It should then be reduced until the sauce is quite thick, passed through a "chinois" strainer into a "bain-marie" and have added two tablespoons of cream. Suprême sauce "Suprême" sauce is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. Traditionally, this sauce is made from a "velouté" sauce (a roux sauce made with a meat stock -