Sauce Soubise
From Physical culture cook book, 1901
Good for mutton and similar dishes.
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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.
Sauce Soubise (For mutton, etc.). — Four onions chopped, one tablespoonful flour one tablespoonful butter, one cup of the liquor in which the mutton was boiled
Cook this with the app: pantry check, scaling, and the assistant.