Chapter III · The Small Compound Sauces · No. 105
105—Soubise Sauce with Rice
The same quantity as above of minced onions, scalded and well drained. Garnish the bottom and the sides of a tall, medium stewpan with some thin rashers of fat bacon. Insert the onions, together with one-quarter lb. of Carolina rice, one pint of white consommé, a large pinch of powdered sugar, and the necessary salt. Cook gently in the front of the oven for three-quarters of an hour. Then pound the onions and rice in a mortar, rub the resulting purée through a tammy, and finish with cream and butter as in the preceding case.
N.B.—This sauce, being more consistent than the former, is used as a garnish just as often as a sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 105, p. 43. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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