Sauce Milanaise
From Culinary jottings, 1885
A delicious variation of sauce soubise.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 48. The excerpt below is the record exactly as published.
Sauce Milanaise is a delicious variation of sauce souhise. Cut up two parboiled Bombay onions, and put them into a sauce-pan with an ounce of butter, a pinch of sugar, and a salt-spoonful of salt ; add a table-spoonful of previously boiled rice, or pearl barley, and moisten with a breakfast- * Any four of these vegetables are enough for a macedoine. — W. 84 CULINARY JOTTINGS FOR MADRAS. cupful of broth ; let them cook slowly, and when the onions are done, add a table-spoonful of finely grated mild cheese (Parmesan for choice), stir the mixtui-e, pass it through a sieve, and mingle it with half a pint of rich sauce blonde
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