Sauce Robert

Ingredients

• half an onion, sliced
• a teaspoonful of butter
• a teaspoonful of sugar
• half a wineglass of white wine
• a pint of sauce Espagnole or brown gravy
• a teaspoonful of English mustard
• wet with a little cold stock

Method

1. 1

   Fry half an onion in a teaspoonful of butter until brown.

2. 2

   Add a teaspoonful of sugar to glaze the onions.

3. 3

   Add half a wineglass of white wine and cook for six minutes.

4. 4

   Then add a pint of sauce Espagnole or brown gravy.

5. 5

   Let the mixture boil for about fifteen or twenty minutes, slowly.

6. 6

   Then add a teaspoonful of English mustard, wet with a little cold stock.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 97. The excerpt below is the record exactly as published.

Sauce Robert Sauce Robert is the time honored sauce to serve with pork chops. A simple rule for this calls for half an onion, sliced and fried with a teaspoonful of butter till brown. Add a teaspoonful of sugar, sprin- kling it in. This is to glaze the onions. Add half a wineglass of white wine and cook for six minutes. Then add a pint of sauce Espagnole or brown gravy. Let the mixture boil for about fifteen or twenty minutes, slowly. Then add a teaspoonful of English mustard, wet with a little cold stock

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