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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.
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.
External link
- Hindustan Times article from a Café de Paris sauce lover. (http://www.hindustantimes.com/news/674_1025049,00310006.htm)Template:Food-stub