Note 28 — INDEX
Reading edition
No. 28. Sauce Soubise.—Peel and chop three onions; simmer them with one ounce of butter for three quarters of an hour, but do not let them color very much. Add one tablespoon of flour, salt, pepper and a pinch of mace, and mix all together; moisten with half a pint of the fish liquor, and the same quantity of hot cream or milk. Serve in tureen.