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Barbe Robert [sauce]

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Barbe Robert [Sauce]. Take small onions fried in lard (or butter according to the day), verjuice, vinegar, mustard, Small Spices and salt. Boil everything together. (A 1583 cookbook quoted by Pichon et al., p. 109.)


Other versions of this recipe:

Barbe Robert [Sauce] otherwise called Taillemaslee (Le Viandier de Taillevent)

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