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
Apple sauce a dessert. Apple sauce can be used in baking as a substitute for fat (such as butter or oil) or eggs. Since it is high in pectin (more of which can be added during the cooking process), apple sauce is a homemade remedy to combat diarrhea. Apple sauce is thus a component of the regimen devised to help children with diarrhea and stomach problems, also known as the BRAT diet: bananas, rice, apple sauce, and toast. Apple sauce Apple sauce or applesauce is a sauce made of apples. It can be made with flat top or unpeeled apples and a