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Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:

The term à la Nantua may be used in classical French cuisine to refer to any dish containing crayfish.[1]

[edit] References

  1. ^ Auguste Escoffier (1907), Le Guide culinaire
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Retrieved from "http://en.wikipedia.org/wiki/Nantua_sauce"



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