Café de Paris sauce is a sauce said to have been invented by one Madame Boubier and her daughter in the 1930s; the daughter then married the proprietor of the Café de Paris (http://wikitravel.org/en/article/Geneva#Mid-range) restaurant in Geneva. This simply presented restaurant — famous worldwide among gourmets (http://en.wiktionary.org/wiki/Gourmet) of steak — now serves nothing but rib steak with café de Paris sauce, green side salad, chips, and wine. The exact recipe for the sauce has remained a trade secret for decades, but it has been widely imitated. The sauce is clearly based on butter, and it is generally believed that the other ingredients include, inter alia, tarragon, and some liqueur, perhaps Pernod or madeira. Many imitation recipes can be found, usually including a dozen or more ingredients. For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Events and trends Technology Jet engine invented Science Nuclear fission discovered by Otto Hahn, Lise Meitner and Fritz Strassmann Pluto, the ninth planet from the Sun, is discovered by Clyde Tombaugh British biologist Arthur Tansley coins term ecosystem War, peace and politics Socialists proclaim The death of Capitalism Rise to... A typical restaurant in uptown Manhattan A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. ... Coat of arms of the Canton of Geneva Coat of arms of the City of Geneva Geneva (French: Genève, German: Genf, Italian: Ginevra, Romansh Genevra, Spanish: Ginebra) is the second-most populous city in Switzerland (after Zurich), located where Lake Geneva (French: Lac de Genève or Lac L... A steak is a large slab of meat, usually beef, but also possibly fish such as salmon. ... —Cleopatra, in Shakespeares Antony and Cleopatra, 1606 A salad is a food item generally served either prior to or after the main dish as a separate course, as a main course in itself, or as a side dish accompanying the main dish. ... French fries and a hamburger, a classic combination French fries, or chips, are potatoes that have been cut and deep-fried (i. ... A glass of white wine This article is about the beverage. ... A trade credits is a hello ben confidential pourpousful practice, method, process, design, or other information used by a two unit religion class today. ... balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... Binomial name Artemisia dracunculus Ref: ITIS 35462 Tarragon (Artemisia dracunculus) is a perennial herb with a spicy flavor reminiscent of anise. ... A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, or spices, and sometimes cream. ... Pernod Ricard is a French company producing alcoholic beverages. ... Madeira is a fortified wine made in the Madeira Islands of Portugal, which is prized equally for drinking and cooking; the later use including the dessert plum in madeira. ...

Café de Paris butter

The above named sauce is often confused with Café de Paris butter. Probably this herbed butter was originally an attempt at imitating the original Café de Paris sauce, but the recipes have now more-or-less standardised at something distinctly different. This very piquant sauce consists of butter, mustard, parsley, shallots and garlic, with possibly several other herbs and spices (commonly Worcestershire sauce or anchovy), all whipped to a stiff frothy consistency. It is traditionally served on grilled meats, especially steak, a piece being sliced off and allowed to melt on the hot meat. balls of butter on a plate Butter is a dairy product made by churning fresh cream. ... Wild Mustard (Brassica campestris) The mustards are several species in the genus Brassica whose proverbially tiny mustard seeds are used as a spice and, by grinding and mixing them with water, vinegar or other liquids, are turned into a condiment also known as mustard. ... Parsley (Petroselinum crispum and Petroselinum neapolitanum) is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. ... Binomial name Allium oschaninii O. Fedtsch Flowering shallots Shallot as the word is commonly used, refers to two different Allium species. ... Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... A herb (pronounced urb in American English and hurb in British English) is a plant grown for culinary or medicinal value. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... 1900 advertisement Worcestershire sauce (pronounced /Wus-t9r-sh9r/ sauce) also known as Worcester sauce (pronounced /Wus-t9r/ sauce) is a widely used fermented liquid condiment. ... The anchovies are a family (Engraulidae) of small but common fish. ... This article is about the cooking surface or compartment called a grill or griller. ... Meat is animal tissue (mainly muscle) used as food. ...

External link

• Hindustan Times article from a Café de Paris sauce lover. (http://www.hindustantimes.com/news/674_1025049,00310006.htm)