Sauce RobertOrigin: France Period: Elizabethan |
Original RecipeOriginally a French recipe this sauce was definitely known in Britain by 1651 (when a translation of Francois Pierre La Varenne's The French Cook became generally available). However, it seems likely that the recipe was known in Britain before this time. This is a fairly piquant sauce and makes a wonderful accompaniment to just about any meat (including firm-fleshed fish). The version given below is from The French Cook but this is not exactly the version given in my redaction (this is closer to the classic Sauce Robert). Loin of Port with sauce Robert (from Francois Pierre La Varenne Le Quisinier Françoise Lard it with great lard, then roast it, and baste it with verjuice and vinegar, and a bundle of sage. After the fat is fallen, take for to fry an onion with, which being fried, you shall put under the loin with the sauce wherewith you have basted it. All being a little stoved together, lest it may harden, serve. This sauce is called sauce Robert. 
Modern RedactionIngredients:
¼ small onion, finely chopped Method:Melt the butter in the bottom of a pan, add the onion and fry gently for about five minutes. Add the spices and mix in. Finally take a whisk and turning the butter solution whisk in the verjuice. When completely blended serve poured over meat. |
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Other recipes with onion and mustard powder as primary ingredients: Split Pea Soup Rotkohl Sauce for Roast Capon Braune Bohnen Ius in pelamyde assa Selleriesalat Sauce Robert To Sowce a Pigge Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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