 Quenelles with Nantua sauce | |
Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of:
- a béchamel sauce base
- cream
- crayfish butter
- crayfish tails
It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.
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 , 1996, ISBN 9780803278271, p. 153
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