Sauce Robert


  • Large onions, 4 or 5
  • butter, 3 oz.
  • flour, dessertspoonful: 10 to 15 minutes.
  • gravy, ½ pint: 15 minutes.
  • Mustard, dessertspoonful


Cut four or five large onions into small dice, and brown them in a stewpan, with three ounces of butter and a dessertspoonful of flour. When of a deep yellow brown, pour to them half a pint of beef or of veal gravy, and let them simmer for fifteen minutes; skim the sauce, add a seasoning of salt and pepper, and at the moment of serving, mix a dessertspoonful of made mustard with it.