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Soubise
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 135. The excerpt below is the record exactly as published.
Soubise , which follows. BROWN ONION SAUCE. Cut off both ends of the onious, and slice them into a saucepan in which two ounces of butter have been dissolved ; keep them stewing gently over a clear fire until they are lightly coloured ; then pour to them half a pint of brown gravy, and when they have boiled until they are perfectly tender, work the sauce altogether through a strainer, season it with a little cayenne, and serve it very hot. ANOTHER BROWN ONION SAUCE. Mince the onions, stew them in butter until they are well coloured, stir in a dessertspoonful of flour, shake the stewpan over the fire for 126 modern cookery. [chap. Y. three or four minutes, pour in only as much broth or gravy as will leave the sauce tolerably thick, season, and serve it. SOUBISE. (j English Receipt .) Skin, slice, and mince quickly two pounds’ weight of the white part only of some fine mild onions, and stew them in from two to three ounces of good butter over a very gentle fire until they are reduced to a pulp, then pour to them three-quarters of a pint of rich veal gravy ; add a seasoning of salt and cayenne, if needed ; skim off the fat entirely, press the sauce through a sieve, heat it in a clean stewpan, mix it with a quarter of a pint of rich boiling cream
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