Eggs à la Soubise

Ingredients

• one cup of onion puree
• two tablespoons butter
• one and one-half tablespoons flour
• one-third cup milk
• the yolks of two eggs
• five hard-boiled eggs

Method

1. 1

   Boil onions and rub through a sieve to make puree.

2. 2

   Melt butter, add flour and onion puree.

3. 3

   Add milk and yolks.

4. 4

   Add hard-boiled eggs cut in slices.

5. 5

   Just before serving, sprinkle with parsley.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

Eggs a la Soubise Boil onions and rub through a sieve ; there should be one cup of onion puree. Melt two tablespoons butter, add one and one-half table- spoons flour and the onion puree. As soon as heated, add one-third cup milk and the yolks of two eggs. Season with salt and paprika. 39 Chafing Dish Possibilities Add five hard-boiled eggs, cut in slices. Just before serving, sprinkle with finely chopped parsley. Scotch Woodcock Melt three tablespoons butter, add one and one-half tablespoons flour

Cook this with the app: pantry check, scaling, and the assistant.