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Robert Sauce

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

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A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. one-third pint of white wine
  2. one pint of half-glaze
  3. one tablespoonful of meat glaze
  4. one teaspoonful of mustard
  5. one pinch of powdered sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Finely mince a large onion and put it into a stewpan with butter.
  2. Fry the onion gently and without letting it acquire any colour.
  3. Dilute with one-third pint of white wine, reduce the latter by one-third, add one pint of half-glaze, and leave to simmer for twenty minutes.
  4. When dishing up, finish the sauce with one tablespoonful of meat glaze, one teaspoonful of mustard, and one pinch of powdered sugar.
  5. If, when finished, the sauce has to wait, it should be kept warm in a bain-marie, as it must not boil again.
  6. This sauce—of a spicy flavour—is best suited to grilled and boiled pork.
  7. It may also be used for a mince of the same meat.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grill or grill pan
  • Chef's knife
  • Cutting board
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.