Soubise

English Receipt

Ingredients

  • Onions, 2 lbs.
  • butter, 2 to 3 oz.: 30 minutes to 1 hour.
  • Veal gravy, ¾ pint
  • salt, cayenne: 5 minutes.
  • Cream, ¼ pint.

Method

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.

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