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Jan 28, 2005 12:06 PM

amerocaine sauce?

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I had the most amazing dish last night, a piece of grilled fish over rice with amerocaine sauce. The waitress said it has lobster, butter, cream and saffron -- but obviously didn't want to give away the actual recipe...

Does anyone have a recipe for this delicious sauce?

Thanks in advance.

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  1. It's one of the classic French dishes, usually done with lobster as Homard a L'Americaine. The restaurant may well have their own variation that they don't want to reveal, but the basic recipe is available in just about any standard French cookbook. For example, it's on p. 223 of Julia Childs's Mastering Vol. 1, along with a discussion of the history of the name and the americaine vs. amoricaine controversy.

    1. That is something that they made up. Americaine sauce is a classic French preparation for Lobster and is a sauce made of wine, tomatoes, garlic and herbs. It is in almost any standard classic French cookbook like Julia Child's Mastering the Art of French Cooking.

      1 Reply
      1. re: Candy

        Actually, as another poster noted, Julia Child mentions both spellings "Americaine" and "Armoricaine" for the dish in Mastering the Art of French Cooking (p. 223), so I'd think either one is correct.

      2. Interesting! I was so excited when you posted this, because I swear I ate scrumptious fish or shrimp with Armoricaine sauce in northern France once, it was a cream-based sauce, with tomato, and I think the lady told me, anchovy. It almost reminded me of a Thai coconut curry with the rich cream and slight fishiness. So I don't think your restaurant made this up entirely even if it's not a classic French recipe. Anyway I've been googling around and I have found one English-language version with Worceshire but no actual anchovies, and another French-language version with cognac and saffron (which sounds closest to what you had), but nothing with cream. I can translate this latter roughly if you want (but you will have to convert the measurements).

        What colour was your sauce? Did it have tomato?

        6 Replies
        1. re: julesrules

          And here is the link to the French recipe I found.


          1. re: julesrules

            Could this really mean an entire head of garlic? Surely they must mean a clove of garlic.

            If "head", peeled or unpeeled? Do what with it afterwards? Simmer in the broth, squish through the chinois?

            1. re: Ilaine

              I think clove of garlic would have been written "gousse d'ail." "1 tête d'ail entiere" seems pretty clear to me.

          2. re: julesrules

            The sauce was the color of a blush sauce, but maybe slightly more orange-colored. I do sortof tend to think this wasn't a completely made-up recipe. I had it at a restaurant in Philadelphia that is known for being one of the top French restaurants outside of Paris (Le Bec Fin).

            I understood most of the recipe you posted -- could you tell me what the following items were? I'm definitely going to try this at home!

            blanc de poireau

            1. re: Adrienne

              feuille de laurier = bay leaf
              blanc de poireau = the white portion of a leek
              cuilleres a soupe = soup spoon (generous tablespoon?)
              farine = flour

              1. re: Adrienne

                I don't know what feuilles de laurier are - maybe bay leaves? Blanc de poireau, I believe they are referring to the white part of a leek. Cuillere means spoon, judging from their handy measurement converter I think a "cuillere a soup" is a tablespoon(15 ml). And farine is flour. I think but am not entirely clear that they are calling for one tablespoon each of tomato concentrate (paste?) and one of flour, in the line third from the bottom of the ingredients.

                Good luck - I'm very excited to hear your results because that dish I had more than five years ago remains a fond memory.