Chapter III · The Small Compound Sauces · No. 104
104—Soubise Sauce
Stew in butter two lbs. of finely-minced onions, scalded for three minutes and well dried. This stewing of the onions in butter increases their flavour. Now add one-half pint of thickened Béchamel; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour, rub through a tammy, and complete the sauce with some tablespoonfuls of cream and two oz. of butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 104, p. 43. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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