Garnishing Sonbisei

Ingredients

• three medium-sized, white onions
• an ounce of butter
• half a cupful of white broth (No. 99)
• a tablespoonful of salt
• a small saltspoonful of white pepper
• one pint of bechamel sauce (No. 154)

Method

1. 1

   Cut up the onions and place them in a saucepan with butter, white broth, salt, and white pepper.

2. 2

   Cover and cook for twenty minutes, stirring frequently.

3. 3

   Add bechamel sauce, boil for five minutes, strain, season if necessary, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 124. The excerpt below is the record exactly as published.

Garnishing Sonbisei — Cut up three medium-sized, white onions, and place them in a saucepan with an ounce of butter, half a cupful of white broth (No. 99), a tablespoonful of salt, and a small saltspoonful of white pepper. Cover the saucepan and cook for twenty minutes, stirring frequently. Add one pint of bechamel sauce (No. 154)

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