Sauce Soubese
From The profession of cookery, from a French point of view, 1894
Served with mutton.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 22. The excerpt below is the record exactly as published.
Sauce Soubese. Chop up finely a dozen or more shallots, frizzle them slowly in a little butter, dredge a little floor over them, then stir in a tumblerful of hot water; let simmer for a little time. The sauce may then be strained, or not, as desired. SA UCES. 67 but it should receive the addition of salt^ pepper, and a spoonful or two of cream.
Cook this with the app: pantry check, scaling, and the assistant.