Sauce Soubise

Ingredients

• 1 pt. bechamel sauce
• 2 table-sps. cream
• 3 or 4 onions
• Seasoning

Method

1. 1

   Skin the onions, put them into a saucepan with boiling water and a little salt, and boil quickly for one hour, or until tender.

2. 2

   Then drain well, chop them finely, and rub them through a hair sieve.

3. 3

   Put this onion puree into a saucepan with the bechamel sauce, and bring to the boil.

4. 4

   Season to taste with white pepper, salt, a pinch of cayenne and a pinch of castor sugar.

5. 5

   Add the cream, or an extra ounce of butter.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 302. The excerpt below is the record exactly as published.

Sauce Soubise J pt. bechamel sauce. 1 2 table-sps. cream. 3 or 4 onions. | Seasoning

Cook this with the app: pantry check, scaling, and the assistant.