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 (4)
Soubise
Instructions (7)
  1. Peel some fine white onions, and trim away all tough and discoloured parts; mince them small, and throw them into plenty of boiling water.
  2. When they have boiled quickly for five minutes drain them well in a sieve.
  3. Stew them very softly indeed in an ounce or two of fresh butter until they are dry and perfectly tender.
  4. Stir to them as much béchamel as will bring them to the consistence of very thick pea-soup.
  5. Pass the whole through a strainer, pressing the onion strongly that none may remain behind.
  6. Heat the sauce afresh, without allowing it to boil.
  7. A small half-teaspoonful of pounded sugar is sometimes added to this soubise.
Original Text
SOUBISE. (French Receipt.) Peel some fine white onions, and trim away all tough and discoloured parts; mince them small, and throw them into plenty of boiling water; when they have boiled quickly for five minutes drain them well in a sieve, then stew them very softly indeed in an ounce or two of fresh butter until they are dry and perfectly tender; stir to them as much béchamel as will bring them to the consistence of very thick pea-soup, pass the whole through a strainer, pressing the onion strongly that none may remain behind, and heat the sauce afresh, without allowing it to boil. A small half-teaspoonful of pounded sugar is sometimes added to this soubise. White part of onions, 2 lbs.: blanched 5 minutes. Butter, 2 oz.: 30 to 50 minutes. Béchamel, 3/4 to 1 pint, or more. Obs.—These sauces are served more frequently with lamb or mutton cutlets than with any other dishes; but they would probably find many approvers if sent to table with roast mutton, or boiled veal. Half the quantity given above will be sufficient for a moderate-sized dish.
Notes
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