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#1
01-17-2001, 06:10 PM
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 Escoffier Sauce Robert I would like to use this classic sauce over pork tenderloin medallions that I will sear and finish off in the oven. My question is, do I want to use a demi-glace or just a very good brown sauce? Can I use dry white vermouth? Does anyone have a particularly good recipe (Method included!!)for Sauce Robert? I hope that wasn't too many questions!      |
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#2
01-17-2001, 07:47 PM
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 Here is a link to an earlier post on the same topic: http://www.cheftalkcafe.com/forums/s...=&threadid=940 Last edited by mudbug : 11-11-2002 at 03:05 PM. |
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