Sauce Américaine (from the Homard à l'Américaine preparation)

Ingredients

• The preparation of Homard à l'Américaine (see the Crustacean series
• The flesh of the lobster or lobsters used in that preparation

Instructions

1. Make the preparation of Homard à l'Américaine as given in the Crustacean series of the Fish chapter; that preparation constitutes the sauce.
2. Cut the flesh of the lobster or lobsters used for it into escalopes.
3. Use the escalopes as garnish for the fish the sauce accompanies.