Soubise Sauce (Hot)

Ingredients

• 2 medium onions
• 1 oz. of butter
• 2 gills of Bechamel sauce
• a spoonful of cream

Method

1. 1

   Blanch onions in salted boiling water, drain and chop finely.

2. 2

   Cook with butter until tender without coloring.

3. 3

   Stir in Bechamel sauce, boil, skim, reduce, pass through a sieve, reheat, and add cream if desired.

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 6. The excerpt below is the record exactly as published.

Soubise Sauce (Hot). Blanch 2 medium onions in salted boiling water, drain them and chop up finely. Put this on again with 1 oz. of butter or well clarified dripping, and cook till quite tender,' but do not let it colour. Take the pan off the fire, stir in 2 gills of Bechamel sauce, boil up, skimming it well. 25 ENTREES MADE EASY Boil it up again to reduce it, then pass it through a sieve, reheat, adding at the last, if liked, a spoonful of cream

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