Sauce Robert

Ingredients

• two onions
• butter
• a teaspoonful of vinegar
• a little salt
• a little pepper
• a teaspoonful of mustard
• one of anchovy

Method

1. 1

   Cut onions and fry in butter until light brown.

2. 2

   Dredge flour, add vinegar, salt, and pepper.

3. 3

   Boil and stir for half an hour, then mix in mustard and anchovy before serving over chops.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 45. The excerpt below is the record exactly as published.

buttered eggs as served in his Norwegian home at high tea, but which may be served as a luncheon dish or a snack after the play. Four new-laid eggs are required, and two ounces of 1 06 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees butter, a small onion, and chopped parsley. The eggs, well beaten, are poured into the blazer. In which the butter has been melting, together with chopped onion and the parsley, salt, and pepper. Keep stirring one way until the mixture is thick, and serve hot — and there you have the favorite bonne bouchee from Christiania. SAUSAGES When Prince Henry was feted In New AND York nothing pleased him more than a CELERY breakfast dish of sausages and celery which was served him. His Prussian palate was tickled so delightfully by this dainty that it is doubt- less still being served him on his Highness's royal yacht. To do them, prick as many small sausages as you think the appetites of your party demand. This prevents them from bursting. Put in the blazer and cover with a quarter-cup of boiling water, and cook until all the water is evaporated. Uncover and brown, adding a little butter, or better still, some bacon fat. Two or three minutes before they are done add two tablespoonfuls of chopped celery and cook just long enough to be tender, but not enough to lose the fresh cel- ery taste. Serve either on slices of brown bread or toast. A SUBLIME Out in the Canadian Rockies, not many SAND- miles from Banff the Beautiful, there is a WICH member of the Northwestern Mounted Police force, the scion of a titled English family, with a house In Belgravia and a superb estate In Cumberland, who loves the free, wild life of the hills in the new coun- try, and lives it In preference to the hothouse existence 107 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees of the London Club and the functions of Park Lane. No, I won't tell his name, but many a delicious morsel is concocted after his day's ride Is over; and after a plunge In the hot springs and a gallop home to his shanty with his *' bunkie," a handsome six-footer from Sheffield, he has his dish of tea, and with it a sublime sandwich of his own particular variety, which his sister serves on her house-boat at Henley or during the shooting season at their Scottish castle. Work as much brown sugar as is needed Into a bowl of butter until the butter has absorbed all that Is possible, then flavor with old Jamaica rum and nutmeg until It has the desired '' bouquet." Spread on thin slices of whole wheat bread which have been thinly buttered, and make Into triangular sandwiches. This, with a cup of smoking-hot Ceylon tea, would reconcile a man to even the " pink " variety of afternoon teas, especially If he is allowed a dash of the rum In his teacup. SALADE Salad Is the one thing on the menu that A LA should be considered a penal offence If Im- DUMAS properly served. This salad was devised by Alexandre Dumas, and It has become famous through- out two continents: "Put In a salad bowl the yolk of a hard-boiled egg; add a tablespoonful of oil and make a paste of It; then add a few stalks of chervil chopped fine, a teaspoonful each of anchovy and tunny paste, a soupgon of French mustard, a small pickled cucumber chopped fine, and a little soy. Mix the w^hole well with two tablespoonfuls of white wine vln- io8 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouehees egar, then add two or three cold potatoes sliced, a few- slices of beet, some of celeriac and rampion, salt and pepper — the Hungarian variety — to taste; toss gently with a wooden spoon and fork for twenty minutes; then serve. SAUCE is a savory addition to a salad. To make A LA IT AL- it, chop one or two anchovies quite fine lENNE ^j^j y^^j smoothly in one teaspoonful made mustard and a tablespoonful of oil ; then add by de- grees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar; stir until smooth and creamy and serve in a bowl, to add sep- arately to the salad at table. D'Albignac of Limousin, who was a favorite in London through his skill in mixing salads, made a great fortune there through his matchless art. This is his SAUCE Melt half a pound of butter; strain into MAITRE It the juice of one lemon, and add salt, pep- D HOTEL pgj.^ cayenne, and parsley to suit the taste. SAUCE Put into a dish the yolks of two eggs, a TATARE teaspoonful of vinegar, and a little salt. Mix this quickly into a cream, then add a teaspoonful of mixed mustard, cayenne, and a pinch of parsley. Two spoonfuls of oil should now be added, drop by drop. SAUCE for chops and cutlets. Cut two onions ROBERT in small pieces, fry light brown in but- ter, dredge a little flour in the pan, and add a tea- 109 A BACHELOR'S CUPBOARD Bachelor Bonnes Bouchees spoonful of vinegar and a little salt and pepper. Let boil up, and after stirring half an hour mix in a tea- spoonful of mustard and one of anchovy

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