Tag Archives: Charles Perrault

Baby à la Sauce Robert

FoodSleepingBeauty-OFFENWANGER-CoverABergloff

Sauce Robert, Julia Child says in Mastering the Art of French Cooking, is a brown mustard sauce with lots of onions and white wine, and is served with roast or braised pork, boiled beef, broiled chicken, hot meat leftovers or hamburgers. Obviously, Julia Child hadn’t read “Sleeping Beauty”, or she would have added “roast or broiled baby” to that list of acceptable meats. Well, at least the ogress thinks that Sauce Robert would go well with cooked toddler; her chef disagrees.

What? You didn’t know about the ogress and the broiled baby? What version of Sleeping Beauty” were you looking at? Oh, probably the same one I’m familiar with—lovely, tender Grimms’. That’s right, when it comes to “Sleeping Beauty”, the Grimms were the sweet, child-friendly storytellers; Charles Perrault’s version is a whole lot more grim…

Go here to my post on Enchanted Conversation magazine to find out more about the Sauce Robert version of Sleeping Beauty and get my recipe for White Sauce (I’ve never done Sauce Robert).

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