Lobster Sauce à Lamericaine

The following sauces from the French fine food producer are prepared using the best ingredients and carefully seasoned. They are ready to use and just need to be slowly heated in a casserole or bain-marie. Each tin contains 210 ml. Nantua fish sauce This fish sauce from Nantua is a light-coloured sauce based on bechamel with crab butter. For fish dumplings and white fish. Delicious with turbot, john dory or Dover sole. Ready to serve – just heat slowly in a casserole or bain-marie. Lobster sauce à lamericaine Traditional lobster sauce made in an elaborate process. Very good with lobster and shellfish, and also monkfish. Ready to serve – just heat slowly in a casserole or bain-marie. Truffle sauce from the Perigord One of the great classics of French cuisine. With red
meat, but delicious with poached eggs, too. Made with black Perigord truffles and port. Ready to serve – just heat slowly in a casserole or bain-marie. ‘Neptune’ saffron sauce for fish and shellfish Southern French sauce with Spanish saffron, cayenne pepper and olive oil. For all Mediterranean fish, scallops and Creole dishes. Ready to serve – just heat slowly in a casserole or bain-marie. Sauce with foie gras Traditionally served with boeuf en croute or tournedos, but also with guinea fowl, capon or quail. Made with duck liver, white wine, port, mushrooms. Heat slowly in a bain-marie. Sauce with green Madagascar pepper Intense fruitiness and a gentler heat than black pepper make this sauce very well-balanced. Green peppercorns can be added to taste. A
wonderful accompaniment to all meats, particularly delicious with breast of duck. Heat slowly without boiling. Breton lobster sauce Made using tender Breton lobster meat, with saffron and Fine de Cognac. For shellfish, fish pie and white fish. Ready to serve – just heat slowly in a casserole or bain-marie. Grand Veneur game sauce This peppered, slightly sweet sauce with crème fraîche and redcurrant jelly makes a fine accompaniment to wild boar and venison. Heat slowly in a bain-marie. Named after the Grand Veneur de France, who was responsible for the royal hunt. In his youth, Albert Menès, originally from Brittany, went to sea as a cabin boy. Returning to France in about 1900, he brought with him his extensive experience and knowledge of various spices
and exotic aromas. Menès founded a delicatessen in 1921 and began importing rare foods from all over the world. Based in Paris, the company processes only raw materials from the best growing regions and guarantees the best quality to its suppliers. That is essential for a company which almost exclusively supplies its French domestic market, as French consumers expect the kind of quality at the supermarket which in other countries is only found in delicatessens.