Chapter XVIII · Vegetables and Farinaceous Products · No. 2184
Built upon: No. 104Soubise Sauce
2184—Purée d’Oignons, dite Soubise
See No. 104, Soubise Sauce, in the chapter on sauces.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2184, p. 655. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →