Sauce Robert

Ingredients

• ½ pt. brown sauce
• 1 small onion
• 1 glass white wine
• 2 table-sps. vinegar
• ½ oz. butter
• 1 tea-sp. made mustard
• A pinch of sugar

Method

1. 1

   Chop the onion and saute it in the butter for a few minutes, add the mustard, sugar, and wine or vinegar, and boil until the liquid is reduced to half.

2. 2

   Then add the brown sauce and simmer for 10 minutes longer.

3. 3

   Skim well and strain before using.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 296. The excerpt below is the record exactly as published.

Sauce Robert £ pt. brown sauce. 1 small onion. 1 glass white wine or 2 table-sps. vinegar. £ oz. butter. 1 tea-sp. made tard. A pinch of sugar. mus- Chop the onion and saute it in the butter a few minutes, add the mustard, sugar, and wine or vinegar and boil until the liquid is reduced to half the quantity. Then add the brown sauce (Recipe 670), and simmer 10 minutes longer. Skim well and strain before using. One or two red pimento cut in pieces may be added after strain- ing. Serve with pork, goose, cutlets, or steak. 703. Roe Sauce 2 table-sps. cooked roe. Salt, pepper. I tea-sp. made mustard. 1 tea-sp. vinegar. | pt. white or brown sauce. 1 tea-sp. anchovy or shrimp essence. Either boiled or fried roes may be used for this ; the former are better if the sauce is white, and the latter for a brown sauce. Remove all skin from the roe, season with pepper, salt, and a little mustard and vinegar. Then rub all through a wire sieve, and add the puree to £ pint of either white or brown sauce, which has been made with fish stock. Add a little anchovy or shrimp es- sence, and serve this sauce with the fish from which the roe has been taken. Note. — Either soft or hard roes may be used. 704. Shrimp Sauce (Sauce aux Crevettes) oz. butter

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