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RECIPES >  Sauces, Salsas, etc. >  Hot & Warm Sauces pg 2 >  Sauce Robert (1893)

 

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SAUCE ROBERT (1893)

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

SAUCE ROBERT. (Brown.)


PROPORTIONS.--For five persons:

Onion..............1.

Butter.............1 tablespoonful.

Flour..............1 tablespoonful.

Mustard............3 tablespoonsful.

Parsley............1/2 handful.

White wine.........1 glassful.

Salt and pepper....To suit the taste.

Time.--1/4 hour.


PREPARATION.--

Brown 1 chopped onion with 1 tablespoonful butter, sprinkle over 1 tablespoonful flour, add 3 tablespoonsful mustard, 1 glassful stock, some salt and pepper, some chopped parsley and boil the whole for 1/4 hour.


The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/

 

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