Chapter III · The Small Compound Sauces · No. 53
53—Escoffier Roberts Sauce
This sauce may be bought ready-made. It is used either hot or cold. It is especially suitable for pork, veal, poultry, and even fish, and is generally used hot with grills after the equivalent of its volume of excellent brown stock has been added to it. It may also be served cold to accompany cold meat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 53, p. 31. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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