Soulnse

Ingredients

• the onions
• butter must be used for the dripping
• a tablespoonful of fine flour
• equal parts of milk and white stock

Method

1. 1

   Blanch and parboil the onions for five minutes, then drain and chop coarsely.

2. 2

   Cook in a pan with butter and sugar, stirring until deeply coloured.

3. 3

   Dredge with flour and moisten with stock.

4. 4

   Simmer for about an hour, then rub through a sieve.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

a tablespoonful of fine flour, and moisten it well with some good brown stock. Let this all simmer together till thoroughly cooked (about an hour or so), then rub it all through a sieve. Use stock according to the required density of the puree. Soulnse. — Made precisely as before, but butter must be used for the dripping, and equal parts of milk and white stock for moistening, care being taken never to let the onions

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