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Updated: May 19, 2025
Robert sauce, that excellent adjunct to beefsteak, varies again from Bordelaise, vinegar and mustard and fried onions taking the place of the wine and shallot.
Put on to warm equal quantities of vinegar and water, what you think sufficient to cover your sprats, allowing for wastage; and stir in for every quart of liquor a small saltspoonful of mixed spice, four bay leaves, a shallot minced, a small bunch of bruised thyme, the thin rind of a half lemon, salt and pepper; if you can use tarragon vinegar so much the better.
Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs; fry a light brown. This mode answers for all fish cut into steaks. Season well with salt and pepper. Two slices of salmon, one-quarter pound butter, one-half teaspoonful of chopped parsley, one shallot; salt and pepper to taste.
He tried the Guinevere, laughing and galloping in its ballad-movement; he tried the Shallot, with a triple rhyme and a short positive refrain, like a bell rung in an incantation, and brought up every minute by a finger pressed upon the edge.
Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a little white pepper, one clove, one blade of mace, three pieces of sugar, one shallot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar.
Split the pigeons in half, skewer each half as neatly as possible with tiny skewers, so that they will not sprawl when dished; flour and season them lightly, and fry a nice brown on both sides; add one small carrot, one small turnip, two sticks of celery, one shallot, six mushrooms all cut small; add a bouquet garni and three gills of rich stock; let them all simmer very slowly in a stewpan for one hour, or longer if the birds are not young.
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