Soubise Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 52. The excerpt below is the record exactly as published.
Soubise Sauce Peel some onions, blanch them, and put them in a stewpan with some white stock just to cover them ; simmer till the onions are done, then reduce with the same quantity of white sauce as there is onion ; add a little pepper, salt, and cayenne
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