Recipes > Sauces & Spreads > Soubise Sauce
Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton or pork chops.
Print recipe/article only
The Boston Cooking-School Cook Book (1896).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC