Soubise from Modern Cookery for Private Families by Eliza Acton
Peel some fine white onions, and trim away all tough and discoloured parts; mince them small, and throw them into plenty of boiling water; when they have boiled quickly for five minutes drain them ...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Fine-mesh sieve
- Saucepan
- Stove
Ingredients
- Béchamel, ¾ to 1 pint, or more.
- Butter, 2 oz.: 30 to 50 minutes.
- White part of onions, 2 lbs.: blanched 5 minutes.
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