Nantua sauce

Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:

a Béchamel sauce base
cream
crayfish butter
crayfish tails

It is named for the city of Nantua, which is known for its crayfish,^[1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.^[2]

Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.^[3]^[4]

References

^ Waverley Root, The Food of France, p. 215
^ Auguste Escoffier (1907), Le Guide culinaire
^ Anne Willan, The Country Cooking of France, p. 80
^ Shirley King, translator, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], 1996, ISBN 9780803278271, p. 153

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[1] Waverley Root, The Food of France, p. 215

[2] Auguste Escoffier (1907), Le Guide culinaire

[3] Anne Willan, The Country Cooking of France, p. 80

[4] Shirley King, translator, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], 1996, ISBN 9780803278271, p. 153

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