Recipes > Sauces & Spreads > Sauce Robert

Sauce Robert

Ingredients

• 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

Instructions

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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Source

Domestic French Cookery (1836).

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