It was a sauce that was so well-known that it made its way into literature, mentioned in Rabelais’ Pantagruel as well as in a remarkably amusing play bursting with fine food entitled La Condemnacion de Banquet from 1507 that has an exchange that involves Sauce Robert (not unusual since the whole thing is about food) as it waxes eloquent on sauces and dishes to delight:
I wanted to try the old version and found a recipe for a Pork Loin with Sauce Robert in La Varenne. This was my idea of a perfect use for the sauce and I had beautiful Berkshire pork tenderloins from my friends at D’Artagnan for the dish. Seems only good and right that the D’Artagnan company has a role in this dish since it was inspired by The Three Musketeers (Unus pro omnibus, omnes pro uno – one for all, all for one!). They always have what you need to make great meals from this century or any other.