Œufs durs à la soubise

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Cut into quarters and blanch a four-ounce onion in boiling salted water for three minutes; take out the pieces, dry them on a cloth, and mince them small.
  2. Next take a pint saucepan and fry the mince in a tablespoonful of butter till it begins to turn a pale yellow, add a dessertspoonful of flour to the butter, and when it is well mixed pour in a breakfast-cupful of fresh milk.
  3. Let this simmer now for twenty minutes, and then pass the whole through the sieve.
  4. Keep the sauce thus obtained hot in the bain-marie.
  5. Now cut into slices crosswise four hard-boiled eggs.
  6. Arrange them in a fireproof china dish, season them, and moisten them with the soubise sauce.
  7. Scatter some finely rasped crust crumbs over the surface, and serve.
  8. If the sauce has been kept hot no heating will be necessary; if not, the dish must be put in the oven untii hot enough to send up.
  9. A dusting of Parmesan is agreeable with soubise.
Original Text
Œufs durs à la soubise :—Cut into quarters and blanch a four-ounce onion in boiling salted water for three minutes; take out the pieces, dry them on a cloth, and mince them small. Next take a pint saucepan and fry the mince in a tablespoonful of butter till it begins to turn a pale yellow, add a dessertspoonful of flour to the butter, and when it is well mixed pour in a breakfast-cupful of fresh milk. Let this simmer now for twenty minutes, and then pass the whole through the sieve. Keep the sauce thus obtained hot in the bain-marie. Now cut into slices crosswise four hard-boiled eggs. Arrange them in a fireproof china dish, season them, and moisten them with the soubise sauce. Scatter some finely rasped crust crumbs over the surface, and serve. If the sauce has been kept hot no heating will be necessary; if not, the dish must be put in the oven untii hot enough to send up. A dusting of Parmesan is agreeable with soubise.
Notes
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