Sauce Robert ("Brown Mustard Sauce" for the English kitchen) is based on the classic long-simmered French brown sauce that coats sliced beef roasts, or leftovers, with a nappe. It is too dark and rich for sliced turkey breast, but would suit pheasant.
Sauce Robert was specified by Charles Perrault as the sauce with which the kind-hearted cook disguised a lamb, a kid and a hind, to satisfy the cannibal Ogress Queen, who wished to make a meal of the children and the Princess Queen, in the second part of Sleeping Beauty (published 1697).
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