Sauce Robert Sauce Robert Sauce Robert is a brown mustard sauce and one of the "small sauces", or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Bechamel, Veloute, Espagnole, Sauce Tomate and Hollandaise) . Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard. It is best suited to pork, especially grilled pork, and meats. Sauce Robert is one of the earliest compound sauces on record. Of the
Cuisine of the Indian subcontinent while eating. It includes warm hospitality and particular ways of serving as well. This is known as "Bangaliketa" (). The culture also defines the way to invite people to weddings and for dinner. Gifts are given on certain occasions. "Bangaliketa" also includes a way of serving utensils in a proper manner. Bengali cuisine has the only traditionally developed multi-course tradition from the subcontinent that is analogous in structure to the modern "service à la russe" style of French cuisine, with food served course-wise rather than all at once. Bhutanese cuisine employs a lot of red rice (like brown rice in