Café de Paris sauce

A closely similar sauce is also served by the Entrecôte groups of restaurants operated by the descendants of Paul Gineste de Saurs in Paris, Geneva, Toulouse, Lyon, Madrid, London, New York, Beirut, Doha, Dubai, Riyadh, and other cities.

The Paris newspaper Le Monde reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from poultry livers, fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper.

[6] The Café de Paris serves its entrecôte on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base.

At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty.

[7] It typically contains a mixture of herbs, spices, and other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallot, garlic, Worcestershire sauce, and anchovies.

An " entrecôte Café de Paris", as served in Le Relais de Venise, the first French "entrecôte restaurant" in Paris.
The Café de Paris on the rue du Mont-Blanc in Geneva , Switzerland, where the sauce and its entrecôte dish were first created
Two servings of entrecôte Café de Paris, one rare and one well done