Soubise Sauce (first method)

Ingredients

• a pound of onions
• a slice of fresh butter
• half a pint of milk
• a quarter of a pint of white stock
• a quarter of a pint of cream
• a table-spoonful of flour

Method

1. 1

   Peel and cut onions, steam with butter until soft.

2. 2

   Dredge flour, add milk or stock and cream.

3. 3

   Stir until smooth, sieve, and heat again 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.

a slice of fresh butter, and steam gently till they are soft. They must not be allowed to acquire any colour. Dredge a table-spoonful of flour iipon them, put a freshly- boiled mealy potato with them, and add half a pint of milk, or a quarter of a pint of white stock, and a quarter of a pint of cream. Stir the sauce over the fire till it is quite smooth, rub it through a coarse sieve, pressing the onion strongly, that none may remain behind; and, before serving, heat again without allowing it to boil. Time, about an hour. Probable cost, 8d., if made with milk. Sufficient for four or five persons. Soubise Sauce (another way). — Peel a pound of onions

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