119. PUREE OF ONIONS A LA SOUBISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (15)
  1. Peel and cut into slices eight large onions.
  2. Parboil them in water for five minutes.
  3. Drain them on a sieve.
  4. Immerse them in cold water.
  5. Press them in a napkin to extract the water.
  6. Place them in a stewpan with two ounces of butter, nutmeg, minionette pepper, a little salt, and a spoonful of white broth.
  7. Put a round of buttered paper on them.
  8. Cover the stewpan with its lid.
  9. Set it on a very slow fire, to simmer gently for half an hour.
  10. Turn the onions out into a deep sauta-pan.
  11. Moisten with a small ladleful of good white sauce and half a pint of cream.
  12. Reduce the purée quickly on a sharp fire.
  13. Rub it through a tammy on to a dish.
  14. Take it up into a small stewpan.
  15. Just before using it, add a pinch of sugar.
Original Text
119. PUREE OF ONIONS A LA SOUBISE. PEEL and cut into slices eight large onions, parboil them in water for five minutes, drain them on a sieve, immerse them in cold water, and press them in a napkin to extract the water; place them in a stewpan with two ounces of butter, nutmeg, minionette pepper, a little salt, and a spoonful of white broth; put a round of buttered paper on them, and cover the stewpan with its lid; and set it on a very slow fire, to simmer gently for half an hour. Then turn the onions out into a deep sauta-pan, moisten with a small ladleful of good white sauce and half a pint of cream, reduce the purée quickly on a sharp fire, rub it through a tammy on to a dish, and take it up into a small stewpan. Just before using it, add a pinch of sugar.
Notes
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