Sauce Robert
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 tablespoons of white wine
- 1 teaspoon of onion juice
- 1 1/2 teaspoons of mustard mixed
- 2 teaspoons tarragon vinegar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
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- This is made by adding to 1 cup of Spanish sauce 2 tablespoons of white wine, 1 teaspoon of onion juice, and 1 1/2 teaspoons of mustard mixed with 2 teaspoons tarragon vinegar.
- Season, and make hot in a double boiler, letting all cook slowly together ten minutes.
Plating
Cookware for this recipe
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Saucepan