Soubise Puree for Omelette aux Herbes

Ingredients

• six ounces of onion
• a tablespoonful of milk
• a quarter of an ounce of butter
• the same of flour

Method

1. 1

   Mince the onion and blanch in boiling water for eight minutes.

2. 2

   Strain and dry in a stewpan.

3. 3

   Add milk gradually until covered, simmer until cooked, then strain and pass through a sieve.

4. 4

   Thicken the milk with butter and flour, mix with the onion puree, and finish with a beaten egg yolk in milk.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 282. The excerpt below is the record exactly as published.

six ounces of onion, and blanch them in boiling water for eight minutes. Strain carefully. Turn the minced onion into a stewpan over a low fire and stir it about so as to dry it thoroughly. Now add a tablespoonful of milk, simmer and continue adding milk by degrees till the onion is covered with milk. Simmer till the onion is cooked, then strain and pass the minced onion through the sieve. Thicken the milk OMELETTES 407 in which it was boiled with a quarter of an ounce of butter and the same of flour

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