vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Soubise Sauce or Puree
From The housewife's referee, 1898
Serves 1
Must be quite thick and smooth; some like a pinch of sugar added.
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 133. The excerpt below is the record exactly as published.
Soubise Sauce or Puree. — Put some onions to soak for ten minutes in boiling water. Peel them, cut them in halves or quarters, put them into a small saucepan with a lump of fresh butter; simmer very slowly together until the onions are quite cooked ; add salt to taste, thicken with flour, or flour and fine breadcrumbs, and add cream or milk
Cook this with the app: pantry check, scaling, and the assistant.