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
Soy sauce BC – 220 AD) and was listed in the bamboo slips found in the archaeological site Mawangdui (馬王堆). There are several precursors of soy sauce that are associated products with soy paste. Among them the earliest one is "Qingjiang" (清醬) that had appeared in AD 40 and was listed in "Simin Yueling" (). Others are "Jiangqing" (醬清), "Chizhi" (豉汁) and "Chiqing" (豉清) which are recorded in "Qimin Yaoshu" () in AD 540. By the time of the Song dynasty (960–1279 AD), the term "soy sauce" (醬油) had become the accepted name for the liquid condiment, which are documented in two