Recipes > Sauces & Spreads > Sauce Robert

Sauce Robert


  • 1/4 pound of butter
  • 1 spoonful of flour
  • 6 large onions
  • 1 large slice of cold ham
  • broth or warm water
  • 1 table-spoonful of lemon-juice or vinegar
  • 1 tea-spoonful of mustard


Put into a sauce-pan the butter, with the flour. Simmer them till of a fine brown color. Mince the onions and cold ham. Put them into the pan, with another piece of butter, and a very little broth or warm water. Skim the sauce well, and let it stew gently for twenty minutes. Before you serve it up, stir in the lemon-juice or vinegar, and mustard. This sauce is used chiefly for fresh pork, or white poultry.


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Domestic French Cookery (1836).

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