Sauce Robert
From The profession of cookery, from a French point of view, 1894
Frequently served with cutlets and steaks, notably with pork.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.
Sauce Robert. A spoonful of brown roux, half a pint of clear stock, plenty of seasoning, and a teaspoonful of mustard
Cook this with the app: pantry check, scaling, and the assistant.