Sauce Robert

Ingredients

• two medium sized onions
• a good spoonful of made mustard
• a full half pint of espagnole
• a gill of light French wine (or white wine vinegar)
• a handful of mushroom stalks and trimmings
• a tiny pinch of sugar

Method

1. 1

   Fry onions in butter until golden, drain, then cook in stock with sugar until melted.

2. 2

   Boil espanol with wine and mushroom trimmings until reduced, sieve, stir into onions, add mustard, and serve.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 104. The excerpt below is the record exactly as published.

Sauce Robert. — Cut two medium sized onions into dice, and fry in butter till of a golden brown, then drain off the butter, and cook them in a little stock with a tiny pinch of sugar, till melted; meantime boil a full half pint of espagnole with a gill of light French wine (or white wine vinegar), and a handful of mushroom stalks and trimmings, till reduced a fourth part ; sieve it, stir it to the onions, add a good spoonful of made mustard

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