Sauce Soubise
From Culinary jottings, 1885
Ideal for special occasions.
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.
some large sweet onions that have been simmered in milk till tender, and passed through the sieve, when worked into sauce hlonde, with a spoonful of cream for high days and holidays, gives you sauce soubise. Equal portions of boiled carrot, French beans, turnip or knolkhol, cut into small dice, with a few peas, asparagus points, and haricot beans, and gently heated in sauce hlonde
Cook this with the app: pantry check, scaling, and the assistant.