Genevoise (à la): The expression “à la genevoise” applies, in classic cuisine, to fish preparations served with a sauce based on fish stock, mirepoix and red wine, whipped with butter and flavored with anchovy essence. The Geneva sauce was originally called "genoise", and some cookbooks still offer a Genovese sauce, comparable, but with white wine.
A variant of the Geneva sauce, whipped with lobster butter and garnished with crayfish tails...
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