vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Robert Sauce
From A guide to modern cookery, 1909
Serves 6
Best suited for grilled and boiled pork.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 24. The excerpt below is the record exactly as published.
ROBERT SAUCE Finely mince a large onion and put it into a stewpan with butter. Fry the onion gently and without letting it acquire any colour. Dilute with one-third pint of white wine, reduce the latter by one-third, add one pint of half-glaze, and leave to simmer for twenty minutes. When dishing up, finish the sauce with one tablespoonful of meat glaze, one teaspoonful of mustard, and one pinch of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.