About of SAUCE ROBERT
Robert Sauce Recipe for Beef and Pork
Robert Sauce This classic French sauce was very popular in France in the 17th century and to this day no on is positive where its name came from but think it was derived sometime in the 16th century.. Sauce Robert is considered a brown sauce but is made with white wine and mustard and goes great with beef and pork.. Robert Sauce serves approx.
Filet Mignon Sauce Robert Recipe - French Sauces Recipes
Filet Mignon Sauce Robert Recipe French Sauces Ingredients: 4 filets about 6-8 oz 4 green onions 6 mushrooms 1 cup red wine 1 cup good quality beef sauce (Knorr) 35% cream Directions: Cut onions and mushrooms and saute in a little butter.
Sauce robert - Ingredients, Substitutions and Equivalents
. Sauce robert A brown mustard sauce pronounced Sauce [ROH-bare].
Eggs and sauce robert -- Vegetarian Cookbook
EGGS AND SAUCE ROBERT | Vegetarian recipes Logoi.com Eggs and sauce robert Eggs and sauce robert Eggs and sauce robert -- Vegetarian Cookbook EGGS AND SAUCE ROBERT Take some hard-boiled eggs, cut them into quarters, and make them hot in some Sauce Robert -- ( see ) -- and serve with fried or toasted bread in a dish.. Payne Eggs and sauce robert -- Vegetarian Cookbook | Vegetarian Recipes -- Copyright © 2005 Logoi.com -- All rights reserved.
info: SAUCE ROBERT
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. NOTES: Serve with pasta or polenta RECIPE: Pork Chops w/Sauce Robert CATEGORY: Meat COUNTRY: France SERVES: 4 INGREDIENT: 4 pork chops 200gr each, 10 gr oil, 20 gr butter, 50 gr diced onions, 1 dl white wine, 1 dl meat sauce, 40 gr french mostard, juice of 1/2 lemon, salt, pepper.
Old French sauce learns new tricks
SFGate News Web by Old French sauce learns new tricks Wednesday, September 29, 2004 The Exchange Robert must have been quite a guy.. The sauce he supposedly invented, Sauce Robert (pronounced roe-BEAR), has survived at least 500 years, maybe more.. Some say he was Robert Vinot, who wielded his whisks in the late 16th century.. Nonsense, say some others, claiming the Robert of sauce fame lived 100, or maybe even 200 years earlier.. We dug into the Robert question after reader Lillian Maremont messaged that she used to purchase canned Sauce Robert, but cannot find it anymore.. Classic Sauce Robert is based on rich homemade stock or glace de viande, meat juices boiled down to an unctuous syrup.. So if you don't feel like spending a full day (and a considerable amount of money) on whipping up a little sauce to puddle around your pork chop, the streamlined Sauce Robert is your ticket.. At that point, I think, Robert becomes plain old Bob.
Sauce Robert: Information From Answers.com
On this page: Sauce Robert Sauce Robert Sauce Robert ("Brown Mustard Sauce" for the English kitchen) is based on the classic long-simmered French brown sauce that coats sliced roasts, or leftovers, with a nappe.. Sauce Robert was specified by as the sauce with which the kind-hearted cook disguised a, a and a, to satisfy the cannibal, who wished to make a meal of the children and the Princess Queen, in the second part of (published ).. It may not have been reviewed by professional editors (see ) Mentioned In Sauce Robert is mentioned in the following topics: (Album by Sonny Boy Nelson) (2002 Album by Sauce Boss) (1998 Album by Sonny Boy Nelson) (1997 Album) (2005 Album) (2002 Album) Copyrights: Wikipedia information about Sauce Robert This article is licensed under the .
ISO: Sauce Robert - Escoffier? [Archive] - ChefTalk Cooking Forums
Web www.cheftalk.com > > > ISO: Sauce Robert - Escoffier? View Full Version : mudbug 11-21-2000, 08:20 AM ISO (In Search Of): Sauce Robert by Escoffier recipe or most traditional recipe for Sauce Robert Definition: Robert Sauce - One of the oldest brown sauces, invented in the 17th century by Frenchman Robert Vinot.. mix in a little sugar, a little pepper, a little vinager and 1 tablespoon fine mustard ( Careme, L' Art de la cuisine Francaise Au X1X siecle.) As it goes the sauce was invented by a Robert Vinot, He was a celebrated sauce-maker of the seventeenth century.. I hope this helps cc mudbug 11-21-2000, 01:45 PM Why thank you, cape chef! ;* Isa 11-21-2000, 02:14 PM Just a bit more info on the origin of sauce Robert.. Apparently Robert Vinot isn't the creator of the sauce.. François Rabelais (Circa 1483-1553)in le Quart-Livre, mention: "Robert, the one who invented the sauce Robert indispensable for roast, rabbits, duck, pork, poached eggs..." In le Grand Cuisinier (1583) there is a mention of a sauce Barbe Robert, sauce already found in le Viandier under the name "taillemaslée" (fried onions, verjus, vinegar, mustard) for roasted rabbit, fry fish and fry egg.
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