Robert sauce Escoffier (Sauce Robert Escoffier) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 31) by Auguste Escoffier

  • sauce Robert
  • brown stock

  • EYB Comments

    Uses the book's "Brown stock or estouffade (Fonds brun ou estouffade)".

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: The grilling of fish (Le grillage des poissons); Filets mignon of mutton or lamb; Valkyrie noisettes of roebuck (Noisettes de cevreuil valkyrie)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the book's "Brown stock or estouffade (Fonds brun ou estouffade)".

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