Cassell's dictionary of cookery

I Soubise Sauce (another way). — Take a j dozen white onions. After having peeled and j washed them, cut them into halves, take off the 1 tops and bottoms, mince them as fine as possible, I and blanch them to make them taste sweeter and take off the green colour. Then let them melt on a small stove with a little buttei'. When they are thoroughly done, and no kind I of moisture is left, mix four spoonfuls of bechamel. Season them well, rub the puree through a tamis, and keep the sauce hot, but without boiling. You must also put a small lump of sugar with the sauce if necessary. When you have the oven hot, put in the onions hermetically closed in a small stewpan, and let them simmer for one hour with a small bit of ham. This method gives a better flavour. Soubise Sauce, Brown.— Peel and wash twelve onions clean, then mince them, and fry them in a stewpan with a little butter till very brown. Moisten with some Spanish sauce, if you have any ; if not, sprinkle with two spoonfuls of flour mixed with some veal or beef gravy. Skim the fat, season well with salt and pepper, and then strain the pm-ee through an old tamis, for these sort of purees would destroy new ones, and will always leave the taste of onions. — Tide. Soubise Sauce, Mutton Cutlets with. — Take a neck of mutton, and cut oft' (he chops one by one without flattening them ; cut off' some of the flat bone at the extremity of the chops. Put them into a stewpan with all the parings of the onions to make the soubise. Season the whole well with carrots, a bunch of parsley, green onions, salt, and a very small quantity of spice, &c. ; throw in four or five spoonfuls of good broth to braize them. When done, drain them, and let them cool. Strain the liquor through a silk sieve. Then reduce it to a glaze. Next pare the chops nicely, and put them with the glaze. This being completed, dish them miroton way, and pour the soubise or onion sauce into the middle. Some persons take two necks of mutton, cut two bones to each chop, lard them with bacon, and braize them as above ; but mutton, being in general fat, is better without being larded. With regard to the two bones, you must take sou ( 900 ) SOU care not to let them be too thick ; if they are too thick you cannot dish them well. Soubise Sauce, Mutton Cutlets with (another and a better way). — Cut the mutton chops a little thicker than when you wish to broil them. Pare them nicely, and put them into a stewpan, where they may all lie flat. Put an onion or two, a few carrots, a little salt, a bundle of parsley and green onions seasoned, four or five si^oonfuls of good consomme, and sweat the whole till it is entirely done. Then take out the roots, jDut in a little glaze, and reduce over a large fire. "V^^len entirely boiled down to a glaze, take them off the fire for a few minutes, let the cutlets settle in the glaze, take out the trimmings and vegetables, turn over the cutlets in the glaze, and take out the grease or fat, lay them on a cover to drain the fat, and serve up before they can get dry. This method is preferable to the other. You must not in either case lard your chops with bacon. These cutlets may be served up with all sorts of puree of vegetables. — Tide. Soubise Sauce, Onion (««« Onion Soubise Sauce).