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Onion Puree Sauce
From Soyer's standard cookery, 1912
Serves 6
This sauce pairs well with mutton cutlets, chops, rabbits, or fowl.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 46. The excerpt below is the record exactly as published.
Onion Puree Sauce. Peel and cut six onions in slices; put in a stewpan, with a quarter of a pound of butter, a teaspoonful of salt, one of sugar, a half one of pepper ; place on a slow fire to simmer till in a pulp, stirring them now and then to prevent them get- ting brown, then add one tablespoonful of flour, a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.