Café de Paris sauce

With Café de Paris butter mixture a cold and on the other hand, this one containing hot sauce on the one hand referred to. It is served with various meat dishes. In the name of the court the name of the meat followed by the addition of " Café de Paris ", eg " Entrecote Café de Paris " or " fillet Café de Paris".

Formation

The sauce originated in the 1930s in Geneva " Restaurant du Coq d' Or" the Boubier family. The daughter of Madame Boubier married the owner of the restaurant " Café de Paris ", after the sauce was named. The "Café de Paris " is known to offer fries the only hot dish on the menu sirloin steak with butter sauce, green salad and fries.

Preparation

The most frequently mentioned ingredients in recipes for the butter mixture, in addition to butter: Tomatenpürree, mustard, capers, shallots (or onions), tarragon, anchovies, Cognac or Madeira, curry powder and paprika.

For the sauce according to common opinion cream is boiled, lightly bound with flour butter and then pulled the butter mixture under the no longer boiling cream.

The original recipes of the Cafe de Paris in Geneva for both the butter mixture and the sauce but so far not yet known..

Documents

• Richard Hering, Walter Bickel (ed.): Encyclopedia of herring kitchen. 18th revised edition. Fachbuchverlag Dr. Pan Mountain, & Co., Giessen 1978, ISBN 3-8057-0218-3, page 43