Sauce américaine (pronounced [sos ameʁikɛn]; French for 'American sauce') is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes incorrectly referred to as sauce armoricaine (pronounced [sos aʁmɔʁikɛn]), but in fact the sauce was invented by a cook from Sète, Hérault, who had worked in the United States.[1]
Recipe[edit]
Louis Saulnier gives the following recipe:
Américaine - Treat as for Lobster Américaine. Pound shells and meat in the mortar and incorporate equal quantity of fish velouté, add butter.[citation needed]
As with many other classic dishes the original recipe has been adapted over time and almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon and use lobster stock rather than pounded lobster, and often replace cayenne pepper with paprika.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction