gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Purée à la Soubise
From Practical household cookery, 1891
Serves 4
Semolina flour diluted in cream can substitute for Béchamel sauce.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 48. The excerpt below is the record exactly as published.
PUR£e a la SOUBISE. Peel, cut, and blanch for ten minutes in boiling salt water six medium-sized onions ; strain and squeeze the water out of them ; place these afterwards in a stewpan with an ounce of butter and three small slices of gammon, fry for five minutes on a slow fire, then add a gill of chicken broth with a pinch of white pepper ; let them simmer for half an hour, pour in a gill of B^hamel sauce, stir occa- sionally, and simmer again for five minutes; after which, rub through a sieve into a bain-marie, and at the moment of serving throw in a lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.