Sauce Soubise, more generally called Purée, or Crème Soubise (a garnish much appreciated with broiled cutlets), is made thus: Blanch two good sized onions for five minutes in a little boiling water, then drain off this and mince the onion not too finely; stew this onion in an ounce of butter (or well clarified dripping) till perfectly tender, but not coloured, then lift the pan off the fire, stir in half a pint of béchamel sauce, and let it all boil up, skimming it carefully; now let it boil-in a little over the fire, rub it through a sieve, and reheat in the