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Soubise Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
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 Harper's cook book encyclopædia (1902), page 390. The excerpt below is the record exactly as published.
Soubise Sauce. — Peel and slice eight large onions. Put in a stew- pan with 2 ozs. butter, pepper and salt, and cover the stewpan, and set on the hot plate for the onions to dis- solve but not to color; when quite soft add 4 ozs. flour, two freshly baked, mealy potatoes, one pint stock, and one -half pint of cream
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