| 词源 |
lobster à l’américaine. Homard à l’américaine, as the French call it, is uncooked lobster meat sautéed in oil and served with a rich tomato and white wine sauce. It may have been invented by the chef M. Reculet during the siege of Paris (1870–71) and named in honor of some customer from across the Atlantic. A second explanation holds that the dish originated in Brittany’s Armorique, and that its present name is simply a misspelling of homard à l’armoriquaine. |