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Sauce Saubise

A historical recipe from Left-over foods and how to use them, by Elizabeth O. Hiller (1910).

A historical recipe

Left-over foods and how to use them: with suggestions regarding the preservation of foods in the home, by Elizabeth O. Hiller (1910). Project Gutenberg eBook #72831.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Left-over foods and how to use them, by Elizabeth O. Hiller (1910). Digitised by Project Gutenberg, eBook #72831 (https://www.gutenberg.org/ebooks/72831). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2½ cups sliced onions.
  2. 1 small clove garlic.
  3. 1 cup Veloute Sauce.
  4. ½ cup hot cream.
  5. ½ teaspoon salt.
  6. ⅛ teaspoon pepper.
  7. PROCESS: Cover onions and garlic with boiling water;
  8. boil five minutes, drain and cover again with boiling salted water and let cook until tender, rub through a pure strainer (there should be one cup pulp).
  9. Bring sauce to boiling point, add onion and hot cream;
  10. add salt and pepper.
  11. Garlic may be omitted.