vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Soubise Sauce
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 38. The excerpt below is the record exactly as published.
Soubise Sauce. Stew in butter two pounds of finely-minced onions. This stewing of the onions in butter increases their flavor. Now add one-half pint of thickened Bechamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a sieve, and complete the sauce with a few tablespoonfuls of cream and two ounces of butter
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