Dinner
Onion or soubise sauce
Marion Harland’s original method for Onion or soubise sauce, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil two onions of fair size in two waters and until soft all through;
- mince and mix with a cupful of drawn butter.
- Season with pepper and salt, beat to a cream over the fire, and when very hot, serve.
Historical transcription
Source method
- 1
Boil two onions of fair size in two waters and until soft all through; mince and mix with a cupful of drawn butter. Season with pepper and salt, beat to a cream over the fire, and when very hot, serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.