The Boston cooking-school cook book

by Fannie Merritt Farmer

Soubise Sauce

2 cups sliced onions

1 cup Velouté Sauce

½ cup cream or milk

Salt and pepper

Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or “hard-boiled” eggs.