Sauce Robert
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 18. The excerpt below is the record exactly as published.
auce “Robert.” Chop some onion very flne ; toss it over the fire in butter, then add some flour. Cook it for a few minutes ; SAUCES. 49 add a little stock and vinegar to taste
Cook this with the app: pantry check, scaling, and the assistant.