Pork chops with piquante sauce or Robert sauce (Côtes de porc sauce piquante ou sauce Robert) 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 471) by Auguste Escoffier

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  • EYB Comments

    Can substitute the book's "Robert sauce (Sauce Robert)" for the book's "Piquante sauce (Sauce piquante)" specified in this recipe. Uses the book's "Half glaze (Demi-glace)". See recipe for a variation.

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

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

    Can substitute the book's "Robert sauce (Sauce Robert)" for the book's "Piquante sauce (Sauce piquante)" specified in this recipe. Uses the book's "Half glaze (Demi-glace)". See recipe for a variation.

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