No. 47 Sauce Soubise.
Peel six large onions, which cut in very thin slices, put them into a stewpan with a quarter of a pound of butter, and place them over a slow fire, stirring occasionally until tender, but keeping them quite white; then add an ounce of flour, mix it well in, then half a pint of white sauce (No. 7), and half a pint of milk; boil altogether twenty minutes; season with half a quarter of a teaspoonful of white pepper, half ditto of salt, and three quarters ditto of sugar, a little cream may also be added; rub through a tammie, put it in another stewpan, make it hot, and serve where required. This sauce must be rather thick, but not pasty.