Purée of Onions à la Soubise
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 129. The excerpt below is the record exactly as published.
Purée of onions à la Soubise. Chop up about twenty onions, warm in butter, but do not let them brown, stir in two or three tablespoonsful of purée of white haricot beans, and à pinch of grated nutmeg, and pass through a tammy ; if the purée is too thick for soup, add a little stock
Cook this with the app: pantry check, scaling, and the assistant.