SAUCE A LA ROBERT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. Peel two large onions and cut them in halves, pare off the ends and cut them into very small slice in the following manner:—hold the half onion in the left hand, set it firmly on the table with the cut side downwards, then, with a knife held in the right hand horizontally, apply the edge of the point, and cut the onion into slices parallel with the surface of the table without drawing the knife quite through; then turn the piece of onion half round, and cut it nearly through in a vertical direction; this will form the whole into small dice-like pieces.
  2. Put these into a small stewpan with about two ounces of fresh butter, and fry them of a light yellow colour, then drain the butter, and add two tablespoonfuls of French vinegar.
  3. Set this on the fire to simmer, and when the vinegar is nearly reduced, add a small ladleful of Espagnole sauce, and half that quantity of consommé.
  4. Stir this on the fire till it boils, then set it on the side to continue gently boiling that it may clear itself; skim it thoroughly, and having reduced it to a proper consistency, pour it into a bain-marie, and finish it by mixing in two teaspoonfuls of French mustard and a little minionette pepper.
Original Text
SAUCE A LA ROBERT. Peel two large onions and cut them in halves, pare off the ends and cut them into very small slice in the following manner:—hold the half onion in the left hand, set it firmly on the table with the cut side downwards, then, with a knife held in the right hand horizontally, apply the edge of the point, and cut the onion into slices parallel with the surface of the table without drawing the knife quite through; then turn the piece of onion half round, and cut it nearly through in a vertical direction; this will form the whole into small dice-like pieces. NEXT put these into a small stewpan with about two ounces of fresh butter, and fry them of a light yellow colour, then drain the butter, and add two tablespoonfuls of French vinegar; set this on the fire to simmer, and when the vinegar is nearly reduced, add a small ladleful of Espagnole sauce, and half that quantity of consommé; stir this on the fire till it boils, then set it on the side to continue gently boiling that it may clear itself; skim it thoroughly, and having reduced it to a proper consistency, pour it into a bain-marie, and finish it by mixing in two teaspoonfuls of French mustard and a little minionette pepper. This sauce is peculiarly adapted, from its piquante, full, yet delicate flavour, for entrées of broiled pork.
Notes
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