'américaine' can also refer to...



nuit américaine

américaine, à l'

américaine, à l'

Dany Laferrière: la dérive américaine

L'obsession anti-américaine: son fonctionnement, ses causes, ses inconséquences

Marie Dugard Takes Notes: The Spirited Reaction to 1890s America in La Société américaine (1896) by a Parisian Secondary School Teacher of Girls

Tangi Villerbu. La Conquête de l'Ouest: Le récit français de la nation américaine au XIXe siècle. (Histoire.) Rennes: Presses universitaires de Rennes. 2007. Pp. 306. €22.00

Profils Américains: Philip Roth. Ed. Paule Lévy and Ada Savin. Montpellier: Centre d’Études et de Recherches sur la Culture et la Littérature Américaines Université Paul-Valéry Montpeiller III, 2002. 228 pages. € 12.20 paper.

Aux Origines de la Révolution américaine: John Adams: La Passion de la distinction. (The origins of the American Revolution: John Adams: The passion for distinction). By Jean-Paul Goffinon. (Brussels: University of Brussels Press, 1996. 194 pp. FF 165, ISBN 2-80041138-4.) In French

Sur les traces de l'éléphant: Narration de voyages d'après des récits de pionnières américaines, 1840–1860 (On the trail of the elephant: Travel narratives based on the accounts of American pioneer women, 1840–1860). By Marijke Roux-Westers. (Saint-Étienne: Publications de L'Université de Saint-Etienne

Pelleteries, manchons, et chapeaux de castor: Les fourrures nord-américaines à Paris, 1500–1632 (Pelts, muffs, and beaver hats: North American furs in Paris, 1500–1632). By Bernard Allaire. (Sillery: Septentrion, 1999. 304 pp. Paper, $29.95, ISBN 2-89448-138-1.) In French


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A lobster prepared à l'américaine is sautéed and then briefly cooked in white wine, brandy and olive oil with tomatoes, shallots and garlic.

There is a long-standing and ultimately irresolvable controversy over whether the method should really be termed à l'américaine. There is an alternative school which maintains that à l'armoricaine, ‘in the style of Armorica’ is the authentic appellation. Armorica is the ancient name for Brittany, which would be an appropriate home for a lobster recipe. But the French gastronome Curnonsky (1872–1956) claimed to have had from the horse's mouth the story of its creation, which supports the ‘American’ name. Apparently it was invented in the 1860s by a chef called Pierre Fraisse, when faced with a party of late guests and only lobsters and the above-mentioned accompaniments at hand. This Fraisse had previously worked for some time as a chef in Chicago, and had even anglicized his name to Peters—hence à l'américaine.

Subjects: Cookery, Food, and Drink — Medicine and Health.

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