Soubise Sauce
A historical recipe from Luncheons, by Mary Ronald (1902).
A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
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 Luncheons, by Mary Ronald (1902). Digitised by Project Gutenberg, eBook #57896 (https://www.gutenberg.org/ebooks/57896). 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
- Boil six white onions for ten minutes.
- Cut them in pieces, put them in a saucepan with one quarter of a pound of butter and cook them very slowly indeed for a long time or until they are soft.
- The onions must cook so slowly that they do not color.
- Add a tablespoonful of flour.
- After the flour is cooked remove the onions from the fire, add one cupful of cream, and pass the whole through a sieve.
- Add a very little pepper and salt.
- This sauce should be white and have the consistency of thick cream.