Sauce Robert

Ingredients

• a fine sweet onion
• an ounce of butter
• an ounce of flour
• half a pint of gravy
• pepper and salt at discretion
• a pinch of sugar
• a table-spoonful of vinegar
• one of mixed mustard

Method

1. 1

   Cook onion in butter until colored, add flour, then gravy, pepper, salt, and sugar.

2. 2

   Strain and finish with vinegar and mustard.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 48. The excerpt below is the record exactly as published.

an ounce of butter, a pinch of sugar, and a salt-spoonful of salt ; add a table-spoonful of previously boiled rice, or pearl barley, and moisten with a breakfast- * Any four of these vegetables are enough for a macedoine. — W. 84 CULINARY JOTTINGS FOR MADRAS. cupful of broth ; let them cook slowly, and when the onions are done, add a table-spoonful of finely grated mild cheese (Parmesan for choice), stir the mixtui-e, pass it through a sieve, and mingle it with half a pint of rich sauce blonde, or — for your birthday, wedding day, or the christening day of your first baby — with boiling cream. There is no sauce more popular with judges of good food than SoUandaise ; in perfection it is a grand sauce, and not very easy to make. In its homely form it may be described as sauce blanche, to which a few yolks of eggf>, have been added, and a squeeze of lime juice. In its more elaborate treatment, it becomes a custard of volks of egsrs water, vinegar or lime juice, and butter. Some are in favour of vinegar, others prefer lime juice, which they work thus : Beat up the yolks of three eggs in a little water in which a salt-spoonful of pounded allspice has been dissolved, add salt to taste, and about three ounces of fresh butter. Put this mixture into a small sauce-pan, and plunge it into a bain-marie, or stew-pan large cnougli to receive it, full of boiling water : steam your mixture in this way till it thickens, and stir in your lime juice to finish with. Gouffe's recipe may be condensed in this way : — reduce two table-spoonfuls of vinegar on the fire with a little salt and pepper added to it, till about a tea-spoonful remains : — strain, and add to it two table-spoonfuls of water, and two yolks of eggs ; put this on the fire and heat it thoroughly, stirring it well with a wooden spoon, and add four ounces of butter ounce by ounce by degrees, with a little water now and then to prevent its curdling. This process had better be carried out in a bain-marie, for you thus obtain the amount of gentle heat which is necessary to preserve the sauce in a velvety condition without risk of any kind. Those capital compositions mayonnaise, tartar e, remoul- SAUCES. 85 ade, ravigote, Sfc, are better known as cold sauces, but there are liot forms of preparing tartar e and tbe two last named not often presented. They are descended from saiLce piqua7ite which is simply made in this way : — Fry in two ounces of melted butter an ounce of minced onion with an ounce of chopped carrot, a dessert-spoonful of parsley, one of garden cress, and one clove of garlic. When of a golden hue, add equal parts (claret-glass each) of vinegar, and water, or broth and vinegar, a tea-spoonful of salt, and one of sugar, strain, and serve hot. Some chopped truffles, gherkins, capers, or mushrooms may be added with good effect, and a spoonful of ketchup, or Har- vey, is often given to it as a finishing touch. This sauce is not thickened. For hot tart are, add a large spoonful of mustard to the above, and use tarragon vinegar. For ravigote, you thicken with a little flour, and add a very little white wine, and minced shallots with some lime- juice instead of vinegar. For remoulade, use neither lime nor wine, but incorporate with your frying onions and green herbs, a table -spoonful of salad oil, and add a dessert-spoonful of French mustard to finish with. Sauce poivrade {maigre) is made like sauce piqiiante, with this exception, that affer the straining, you thicken the liquor with butter and flour, it may be served either white or brown as you may desire. If you want it white, the onions must not be allowed to take colour in the frying stage. Grouffe's brown poivrade is enriched with EspagnoJe, and his poivrade blanche with veloute. But these are first class sauces, of which more anon. Sauce Robert belongs to this family : — Chop up a fine sweet onion, throw the mince into a sauce-pan with an 8 86 CULINARY JOTTINGS FOR MADRAS. ounce of bntter. Let it take colour, then add an ounce of flour by degi'ees, and when that has been well worked, half a pint of graTj, pepper and salt at disci^etion, and a pinch of sugar. When thoroughly mixed, and piping hot, pass the sauce through the tin strainer, catching up all lumps, and, at the last moment, stir in a table-spoonful of vinegar, and one of mixed mustard

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