Sauce Robert

Ingredients

• 1 small onion
• ½ oz. butter
• ½ teaspoonful caster sugar
• ½ pint Espagnole sauce (No. 236)
• 1 glass white wine
• saltspoonful dry mustard

Method

1. 1

   Peel and mince the onion, fry it in the butter a nut brown, add the mustard, moisten with the wine, and reduce a little.

2. 2

   Stir in the Espagnole and cook for ten minutes; season it to taste and strain.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 130. The excerpt below is the record exactly as published.

1 small onion, 1 clove, A peppercorns, 1 pint of milk, ^ oz. fresh butter, salt, 2 tablespoonfuls of cream. Peel the onion, stick in it the clove, put the onion and milk in a saucepan, boil up, stir in the bread-crumbs, add the peppercorns, and cook for fifteen minutes. Remove the onions and peppercorns, stir in the cream and butter, season with a pinch of salt, and keep hot until required for serving. If preferred, the onion may be cooked longer, passed through a sieve, and added to the sauce ; the cream can be omitted ; if found too thick, a little hot water can be added. Bread sauce is usually served with roast fowl, turkey, and game birds. 236. Sauce (Espagnole. — Espagnole, or Spanish sauce, is one of the grandes sauces — it forms the principal ingredient in a large number of small sauces (petites sauces), and it is advisable that particular care and attention be paid to the preparation of this im- portant sauce. The ingredients given will produce about half a gallon of Espagnole sauce. A smaller quantity can be prepared by reducing the quantities in proportion. It is, however, prudent to have at all times a supply of this sauce handy : — 3 quarts of rich .stock, 4 oz, lean veal, 1 bouquet garni, 12 peppercorns , 4 oz. butter, SAUCES 177 4 oz. flour {sifted), 4 oz. rate ham or lean bacon, 1 carrot, 1. onion, 2 cloves, \ pint tomato pulp, i gill claret, 1 glass sherry, 4 oz. flour, some mushrooms. Wash and peel the carrot, turnip, and onion, cut up small and put in a stewpan with the bouquet of savoury herbs, peppercorns, cloves, and the veal and ham, both cut into pieces. Add an ounce of butter, and stir over the fire until of a nice light brown colour ; this forms a true mirepoix ; pour off the fat, moisten the mirepoix with the stock, claret, sherry, and tomato pulp, boil gently for about an hour. Skim occasionally. Meanwhile, prepare a roux by melting 3 oz. of butter in a stewpan, stir in the flour and cook very slowly over a moderate fire, stirring all the while with a wooden spoon until it acquires a chestnut-brown colour ; or place the stewpan in the oven and cook there until brown, stirring from time to time to prevent it from burning, and to blend the flour better. Allow the roux to cool a little, pour in gradually the prepared stock &c., stir over the fire until it boils, let simmer slowly for another hour, skim well, and - pass through a tammy cloth or fine sieve. If found too thick, add a little more stock. To prevent a thick crust forming on the top of the sauce, stir occasionally until quite cool. Keep the sauce in a stone vessel or pan until wanted. Be sure and boil up the sauce each day if not used up at one time, adding a little stock if necessary. 237. Sauce Demi-Glace. — Reduce \ pint Espagnole sauce with 1 gill of good gravy (strained and free from fat) ; allow to simmer about fifteen minutes, and season with a pinch of pepper. 237 a. Sauce Madere. — Proceed the same as for Demi-Glace. Add one glass of sherry or Madeira wine ; reduce a little longer than the above, and finish with ^ oz. of meat glaze. 238. Sauce Robert. — | small onion, ^ oz. butter, £ teaspoonful caster sugar, \ pint Espagnole sauce {No. 236), | glass white wine, saltspoonful dry mustard

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