Sauce 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 (5)
Instructions (17)
Onion Sauce
  1. Simmer two three-ounce onions in milk till tender.
  2. Pass the simmered onions through a sieve.
  3. Work the onion pulp into half a pint of sauce blonde.
  4. Season delicately with salt and spiced pepper.
Sauce Soubise
  1. Blanch the two onions for five minutes.
  2. Cut the blanched onions into a small mince.
  3. Melt an ounce of butter in a saucepan.
  4. Add the minced onions to the saucepan.
  5. Stir over a low fire till the onions seem about to colour.
  6. Remove the saucepan from the fire.
  7. Dilute with half a pint of sauce blonde.
  8. Boil the mixture.
  9. Skim the mixture.
  10. Reduce the mixture a little over the fire again.
  11. Pass the whole mixture through the sieve.
  12. Put the purée back into the saucepan.
  13. Reheat the purée in the bain-marie.
Original Text
With the pulp of two three-ounce onions that have been simmered in milk till tender and passed through the sieve, when worked into half a pint of sauce blonde, with a delicate seasoning of salt and spiced pepper, you have onion sauce. For sauce soubise the process is slightly different:—Blanch the two onions for five minutes, then cut them up into a small mince; melt an ounce of butter in a saucepan, put in the mince, stir over a low fire till the onions seem about to colour, then take off the saucepan and dilute with half a pint of sauce blonde; boil, skim, reduce a little over the fire again, and then pass the whole through the sieve, putting the purée into the saucepan again to be reheated in the bain-marie.
Notes
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