Sauce Robert

Ingredients

• an onion in small pieces
• half an ounce of butter
• half a glass of consomme
• half a pint of Spanish sauce
• a wineglass of sherry
• a tablespoonful of English mustard
• mixed in a little water

Method

1. 1

   Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter.

2. 2

   When it begins to color, drain off the butter, and moisten with half a glass of consomme.

3. 3

   Boil gently for thirty minutes, add half a pint of Spanish sauce, a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 15. The excerpt below is the record exactly as published.

Sauce Robert. Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter. When it begins to color, drain off the butter, and moisten with half a glass of consomme (stock, Art. 1). Boil gently for thirty minutes, add half a pint of Spanish sauce (Art. 80), a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water

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