Soubise Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two lbs. of finely-minced onions
- one-half pint of thickened Béchamel
- a teaspoonful of powdered sugar
- two oz. of butter
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Stew in butter two lbs.
- of finely-minced onions, scalded for three minutes and well dried.
- This stewing of the onions in butter increases their flavour.
- Now add one-half pint of thickened Béchamel;
- season with salt and a teaspoonful of powdered sugar.
- Cook gently for half an hour, rub through a tammy, and complete the sauce with some tablespoonfuls of cream and two oz.
- of butter.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board