Sauce Robert

Ingredients

• Cat a medium-sized white onion.
• Vt tablespoonf ul butter
• Vt cup bouillon or stock
• Vt tablespoonf ul flour
• Vt pii^t boiling water
• 1 teaspoonful beef extract
• 4 tablespoonf uls white wine
• 1 teaspoonful mushroom essence
• 1 teaspoonful English mustard (mixed)
• 1 tablespoonful French mustard

Method

1. 1

   Chop the onion and cook it in butter until brown.

2. 2

   Add bouillon and cook for 10 minutes.

3. 3

   In another saucepan, melt butter, add flour, stir for a few minutes, then add boiling water, beef extract, salt, and cook slowly for 6 minutes.

4. 4

   Strain, add the onions and mustard, and serve.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 71. The excerpt below is the record exactly as published.

Sauce Robert* — Cat a medium-sized white onion. into small pieces ; place it in a saucepan with Vt tablespoonf ul butter ; cook until they obtain a delicate brown color ; then add Vt cup bouillon or stock, and cook 10 minutes. Place in another small saucepan Vt tablespoonf ul butter, add Vt tablespoonf ul flour; stir a few minutes ; add Vt pii^t boiling water, 1 teaspoonful beef extract, Vt eyen tea8i)oonful salt, 4 tablespoonf uls white wine, 1 teaspoonful mushroom essence ; cook slowly 6 minutes ; then strain ; add the onions and 1 teaspoonful English mustard (mixed), or 1 table- spoonful French mustard

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