Soubise Sauce

Ingredients

• a pint of pared and sliced white onions
• three table-spoonfuls of butter
• one gill of white stock
• two gills of milk or cream
• one table-spoonful of flour
• one level teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• half a teaspoonful of sugar

Method

1. 1

   Put the onion into a stew-pan with one quart of boiling water, and boil gently for half an hour.

2. 2

   Drain off the water, add sugar and one tablespoon of butter, cover, and cook slowly for one hour.

3. 3

   Rub the onion through a fine sieve, return to the pan, add stock, milk, salt, and pepper.

4. 4

   Beat flour and remaining butter, stir into the mixture when it boils, cook for five minutes, and serve hot with mutton or pork.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 251. The excerpt below is the record exactly as published.

Soubise Sauce. This is made of a pint of pared and sliced white onions, three table-spoonfuls of butter, one gill of white stock, two gills of milk or cream, one table-spoonful of flour, one level teaspoonful of salt, one-eighth of a teaspoonful of pepper, and half a teaspoonful of sugar

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