Café de Paris
With Café de Paris a cold one hand butter mixture and secondly a mixture containing the butter hot sauce called. It is served with various meat dishes. When naming the dish, the name of the meat is followed by the addition “Café de Paris”, e.g. B. " Entrecôte Café de Paris" or " Filet Café de Paris".
A spice mixture is also referred to as Café de Paris , which is used to make the aforementioned butter or sauce, but is also used as a versatile condiment for meat and fish dishes, as well as gratins , dips and mayonnaises.
Emergence
The sauce was created in the 1930s in the Boubier family's “Restaurant du Coq d'Or” in Geneva. Madame Boubier's daughter married the owner of the “Café de Paris” restaurant, after which the sauce was named. The “Café de Paris” is known for being the only warm dish on the menu to offer entrecôte with butter sauce, green salad and French fries allumettes .
preparation
In addition to butter, the ingredients for the butter mixture most frequently mentioned in recipes are: tomato puree , mustard , capers , shallots (or onions ), tarragon , anchovies , cognac or Madeira , curry powder and paprika powder .
For the sauce, according to popular belief, cream is boiled and lightly bound with flour butter and then the butter mixture is drawn into the no longer boiling cream.
The original recipes of the “Café de Paris” in Geneva for both the butter mixture and the sauce have not yet been known.
supporting documents
- Richard Hering , Walter Bickel (Hrsg.): Herings Lexicon of the kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 43