Robert Sauce

Ingredients

• Two cupfuls of stock
• two small onions
• four tablespoonfuls of butter
• one heaping tablespoonful of flour
• one teaspoonful of dry mustard
• one of sugar
• a speck of cayenne
• two tablespoonfuls of vinegar
• salt

Method

1. 1

   Cut the onions into dice, and put on with the butter.

2. 2

   Stir until they begin to color; then add the flour, and stir until brown.

3. 3

   As soon as it boils, add the stock and other ingredients, and simmer five minutes.

4. 4

   Skim, and serve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 105. The excerpt below is the record exactly as published.

our table- spoonfuls of butter, four of flour, a small slice of onion, two sprigs of parsley, salt and pepper to taste. Put the milk, onion and parsley on in the double boiler. Mix the butter and flour together until smooth and light. When the milk boils, stir four table- spoonfuls of it into the butter and flour, and when this is well mixed, stir it into the boiling milk. Cook eight minutes. Strain, and serve. This sauce is best with fish. White Sauce, No. 3. One large slice of onion, one small slice of carrot, a dove, a small piece of mace, twelve pepper-corns, two table- spoonfuls of flour, two heaping table -spoonfuls of butter, one quart of cream — not very rich, salt to taste. Cook the spice and vegetables slowly in the butter for twenty minutes. Add the flour, and stir until smooth, being careful not to brown. Add the cream, gradually, stirring all the while. Boil for two minutes. Strain, and serve. This sauce is good for veal and chicken cutlets, quenelles, sweetbreads, etc. "White Sauce, No. 4. One pint of milk, one of cream, four table-spoonfuls of flour, the yolks of two eggs, salt and pepper to taste. Put the milk and cream on in the double boiler, reserving one cupful of the milk. Pour eight table-spoonfuls of the milk on the flour, stir until perfectly smooth, and add the remainder of the milk. Stir this into the other milk when it boils. Stir the sauce for two minutes; then cover, and cook eight minutes longer. Season well with salt and pep- per. Beat the yolks of the eggs with four spoonfuls of cream or milk. Stir into the sauce, and remove from the fire im- mediately. The eggs may be omitted, if you choose. One table-spoonful of chopped parsley stirred into the sauce just MEAT AND FISH SAUCES. 221 before taking from the fire, is an improvement. This sauce is nice for all kinds of boiled fish, but particularly for boiled salt fish. Bechamel Sauce. One pint of white sauce, one pint of rich cream, salt, pepper. Let the sauce and cream come to a boil separate- ly. Mix them together, and boil up once. Strain, and serve. Cream Bechamel Sauce. Three table-spoonfuls of butter, three scant ones of flour, ten pepper-corns, a small piece of mace, half an onion, a large slice of carrot, two cupfuls of white stock, one of cream, salt, a little nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the parsley, bay leaf and thyme together. Rub the butter and flour to a smooth paste. Put all the ingredients, except the cream, in a stew- pan, and simmer half an hour, stirring frequently ; add the cream, and boil up once. Strain, and serve. Allemande Sauce. One pint of white sauce, the yolks of six eggs, the juice of half a lemon, one table-spoonful of mushroom ketchup, one table-spoonful of butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let the sauce come to a boil. Place the sauce-pan in another of boiling water, and add all the seasoning except the lemon. Beat the yolks of eggs and the cream together, and add to the sauce. Stir three min- utes. Take off, add the lemon juice, and strain. Cream Sauce. One pint of cream, one generous table-spoonful of flour, and salt and pepper to taste. Let the cream come to a boil. Have the flour mixed smooth with half a cupful of 222 MISS PARLOA'S NEW COOK BOOK. cold cream, reserved from the pint, and stir it into the boiling cream. Add seasoning, and boil three minutes. This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked and Quaker omelets. Cream Sauce, No. 2. One cupful of milk, a teaspoonful of flour and a table- spoonful of butter, salt and pepper. Put the butter in a smal 1 frying-pan, and when hot, but not brown, add the flour. Stir until smooth ; then gradually add the milk. Let it boil up once. Season to taste with salt and pepper, and serve. This is nice to cut cold potatoes into and let them just heat through. They are then creamed potatoes. 1 1 also answers as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and omit the butter. Polish Sauce. One pint of stock, two table-spoonfuls of butter, four of grated horseradish, one of flour, one of chopped parsley, the juice of one lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and flour together until smooth, but not brown. Add the stock ; and when it boils, add all the other ingredients except the parsley. Boil up once, and add the parsley. This sauce is for roast veal. Robert Sauce. Two cupfuls of stock, two small onions, four table-spoon- fuls of butter, one heaping table-spoonful of flour, one tea- spoonful of dry mustard, one of sugar, a speck of cayenne, two table-spoonfuls of vinegar, salt

Cook this with the app: pantry check, scaling, and the assistant.