Erken's onion purée à la Soubise from 1914: Spanish onion is cooked tender in milk, sieved, boiled up with cream and thick white sauce to a suitably stiff consistency, seasoned, and finished with cold butter just before serving.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 395 (falt i det fri)
The classic Soubise onion purée, which Erken lists among the vegetable purées as an accompaniment to meat and poultry.
Cook the onions
Clean and cut the onions, and cook them tender in the milk.
Sieve
Rub the onion through a fine-mesh sieve.
Boil up the purée
Set the purée over the heat with the cream and white sauce, and let it cook until suitably stiff. Season with salt and pepper.
Stir in the butter
Stir the cold butter in just before plating, and serve at once.
Measurements converted to modern units; "hair sieve" described as a fine-mesh sieve. The method is divided into numbered steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Løk
Kremfløte
Smør
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