Robert Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 30. The excerpt below is the record exactly as published.
Robert sauce, Poularde en entrée de broche. Roast fowl with tomato sauce. Carpes frites. Fried carp. Choux de Bruxelles au beurre. Brussels sprouts with butter. Biscuit glacé au chocolat. Savoy or sponge cake glazed with chocolate. : Robert sauce. Brown some slices of onion in butter, and add a little flour. Moisten with stock, white wine, and a few drops of vinegar, boil for half an hour, skim off all grease, season with salt and pepper, stir in a teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.