Sauce Robert ("Brown Mustard Sauce" for the English kitchen) is based on the classic long-simmered French brown sauce that coats sliced beef roasts, or leftovers, with a nappe. It is too dark and rich for sliced turkey breast, but would suit pheasant.
Sauce Robert was specified by Charles Perrault as the sauce with which the kind-hearted cook disguised a lamb, a kid and a hind, to satisfy the cannibal Ogress Queen, who wished to make a meal of the children and the Princess Queen, in the second part of Sleeping Beauty (published 1697).
Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial.
Sauces and gravies were used to mask the flavor of tainted foods.
It is served as a sauce for a variety of garnishes and main courses.
The time required for the preparation and refining of this sauce cannot be indicated exactly as it depends to a large extent on the quality of the stock used in its making.
Before adding tomato puree to this sauce it is advisable to spread the required quantity on a tray and to cook it in the oven until it turns a light brown colour.
This sauce is the base of all brown sauces for meat and poultry.
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