Chapter III · The Small Compound Sauces · No. 52
52—Robert Sauce
Finely mince a large onion and put it into a stewpan with butter. Fry the onion gently and without letting it acquire any colour. Dilute with one-third pint of white wine, reduce the latter by one-third, add one pint of half-glaze, and leave to simmer for twenty minutes. When dishing up, finish the sauce with one tablespoonful of meat glaze, one teaspoonful of mustard, and one pinch of powdered sugar. If, when finished, the sauce has to wait, it should be kept warm in a bain-marie, as it must not boil again. This sauce—of a spicy flavour—is best suited to grilled and boiled pork. It may also be used for a mince of the same meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 52, p. 31. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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