« back to encyclopedia search results
An American sauce for shellfish and crustaceans containing butter, dry Sherry, Madeira or Brandy and cream. The butter is whipped in at the last minute as a thickening, and enriching agent. It is said to have been invented by a French chef at Delmonico"s in New York in the 1890"s.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.