Soubise Sauce (another way)

Ingredients

• a dozen white onions
• a small lump of sugar
• four spoonfuls of bechamel
• a little butter

Method

1. 1

   Peel, wash, and mince onions, blanch, then melt with butter.

2. 2

   Mix in bechamel, season, sieve, and keep hot without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1850. The excerpt below is the record exactly as published.

Soubise Sauce (another way). — Peel a pound of onions, cut them into small dice, throw them into boiling water, and boil them quickly for five minutes. Drain them, and steam them softly with a slice of butter till they are soft. Stir into them as much white sauce as will make them of the consistency of thick cream. ! Press the sauce through a sieve, heat it again j without allowing it to boil, and serve. Time, I altogether, about an hour. Probable cost, 8d. I to Is. if made with milk. Suflicient for five or { six persons. I Soubise Sauce (another way). — Take a j dozen white onions. After having peeled and j washed them, cut them into halves, take off the 1 tops and bottoms, mince them as fine as possible, I and blanch them to make them taste sweeter and take off the green colour. Then let them melt on a small stove with a little buttei'. When they are thoroughly done, and no kind I of moisture is left, mix four spoonfuls of be- chamel. Season them well, rub the puree through a tamis, and keep the sauce hot, but without boiling. You must also put a small lump of sugar with the sauce if necessary. When you have the oven hot, piit in the onions hermetically closed in a small stewpan, and let them simmer for one hour with a small bit of ham. This method gives a better flavour. Soubise Sauce, Brown.— Peel and wash twelve onions clean, then mince them, and fry them in a stewpan with a little butter

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