Robert Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Cut one or two small onions in dice shapes and fry them in about two ounces of butter, with a sprig of thyme, parsley, bayleaf, and a saltspoonful of crushed peppercorns until a good brown colour, which will take about fifteen minutes.
  2. Add a tablespoonful of tarragon vinegar and two tablespoonsfuls of French vinegar.
  3. Reduce this to half the quantity.
  4. Add about one pint of good brown sauce and half an ounce of glaze, and let this simmer for fifteen minutes, keeping it well skimmed.
  5. Add a large teaspoonful of French mustard, and rub it through the tammy.
  6. Put into the bain marie to get hot, but do not let it boil after the mustard is put to it.
  7. Just before serving add a little migonnette pepper.
Original Text
Robert Sauce.—Cut one or two small onions in dice shapes and fry them in about two ounces of butter, with a sprig of thyme, parsley, bayleaf, and a saltspoonful of crushed peppercorns until a good brown colour, which will take about fifteen minutes, then add a tablespoonful of tarragon vinegar and two tablespoonsfuls of French vinegar; reduce this to half the quantity, add about one pint of good brown sauce and half an ounce of glaze, and let this simmer for fifteen minutes, keeping it well skimmed, then add a large teaspoon- ful of French mustard, and rub it through the tammy, put into the bain marie to get hot, but do not let it boil after the mustard is put to it; just before serving add a little migon- nette pepper. This sauce is nice to serve with pork cutlets, veal, &c.
Notes
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