Sauce Américaine

Sauce américaine 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. 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]

Source: Wikipedia