Soubise Sauce
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 76. The excerpt below is the record exactly as published.
two ounces of butter added by degrees. When Mornay sauce is required to be served with fish, instead of using the light stock, one quarter of a pint of fish liquor should be substi- tuted. 9 CARDINAL SAUCE ONE pint of Veloute or Bechamel sauce, one ounce of butter, the juice of half a lemon, half an ounce of lobster coral, or an ounce of lobster butter, one dessertspoonful of meat glaze, half a gill of mushroom liquor, salt, pepper and nutmeg. Reduce the sauce with the mushroom liquor ; season with salt, pepper and nutmeg ; add the lemon juice and whisk in the butter and lobster coral (or lobster butter), the coral finely chopped ; strain or tammy ; return to the stew- pan and add the meat glaze. Stir until smooth and stand the pan in boiling water (bain-marie) to keep hot until required. 9 242 SAUCES SAUCE SOUBISE STEW in butter two pounds of finely minced onions, scalded for three minutes and well drained. This stewing of the onions in butter increases their flavour. Then add one pint of thickened Bechamel sauce ; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour ; rub through a tammy and complete the sauce with one tablespoonful of cream and two ounces of butter. r$ SOUBISE SAUCE
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