Preparation of veal Orloff. The veal is covered by a soubise-mushroom sauce.
Type
Sauce
Main ingredients
Butter, onions
Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice,[1] or cream.[2] It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat.[2] It is first documented in 1836.[3] It has many variations, the simplest including just onions, butter, and cream.
^Escoffier, Auguste (1846-1935) Auteur du texte (1912). Le guide culinaire : aide-mémoire de cuisine pratique (3e édition) / par A. Escoffier ; avec la collaboration de MM. Philéas Gilbert et Émile Fétu.{{cite book}}: CS1 maint: numeric names: authors list (link)
^ abJames Peterson, Sauces: Classical and Contemporary Sauce Making, 4th ed., 2017, ISBN 9780544819825, p. 520
^"Soubise Sauce" no. 39, in I. Roberts, The Young Cook's Guide, London, 1836, p. 27
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