Soubise

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Base
Sauce
Instructions (9)
  1. Skin, slice, and mince quickly two pounds’ weight of the white part only of some fine mild onions.
  2. Stew the minced onions in two to three ounces of good butter over a very gentle fire until they are reduced to a pulp.
  3. Pour three-quarters of a pint of rich veal gravy to the onion pulp.
  4. Add a seasoning of salt and cayenne, if needed.
  5. Skim off the fat entirely.
  6. Press the sauce through a sieve.
  7. Heat the sauce in a clean stewpan.
  8. Mix the hot sauce with a quarter of a pint of rich boiling cream.
  9. Serve it directly.
Original Text
SOUBISE. (English Receipt.) Skin, slice, and mince quickly two pounds’ weight of the white part only of some fine mild onions, and stew them in from two to three ounces of good butter over a very gentle fire until they are reduced to a pulp, then pour to them three-quarters of a pint of rich veal gravy; add a seasoning of salt and cayenne, if needed; skim off the fat entirely, press the sauce through a sieve, heat it in a clean stewpan, mix it with a quarter of a pint of rich boiling cream, and serve it directly. Onions, 2 lbs.; butter, 2 to 3 oz.: 30 minutes to 1 hour. Veal gravy, 3/4 pint; salt, cayenne: 5 minutes. Cream, 1/4 pint.
Notes
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