Sauce Robert
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 20. The excerpt below is the record exactly as published.
SAUCE ROBERT. Cut into small pièces four large onions; brown them with three ounces of butter and a spoonful of flour. When yellow-brown, pour on them half a pint of veal, or beef gravy, or soup ; let ail simmer for half an hour ; season with sait and pepper, and at the moment of serving, add a désert spoonful of made mustard
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