Sauce Soubise
From The "Queen" cookery books: Entrees, 1901
Should be very white; variation known as Creme Soubise au fromage.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 97. The excerpt below is the record exactly as published.
Sauce Soubise, more generally called Huree , or Crbne Soubise (a garnish much appreciated with broiled cutlets), is made thus: Blanch two good sized onions for five minutes in a little boiling water, then drain off this and mince the onion not too finely ; stew this onion in an ounce of butter (or well clarified dripping) till perfectly tender, but not coloured, then lift the pan off the fire, stir in half a pint of bechamel sauce, and let it all boil up, skimming it carefully ; now let it boil-in a little over the fire, rub it through a sieve, and reheat in the SAUCES. 201 bain-marie, adding at the last a spoonful of whipped cream. A variation of this is made by stirring about a tablespoonful of grated cheese
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