SAUCE SOUBISE
12 small mild onions
4 large onions
Salt
3 tbs flour
2 tbs butter
1 cup of milk
Pepper
Peel and slice twelve small mild onions or four large onions and cook in boiling salted water until very soft. Drain and press out all water that is possible then rub through a sieve there should be one cup onion puree. Melt 2 tbs of butter add three tbs flour, while stiring constantly slowly, add one cup milk. Season with salt pepper, and cayenne and add onion puree,Pour in center of hot chop dish and surround with pan broiled lamb chops. Serve. This is also excellent as a sauce served with Spinach Souffle
THE ORIGINAL RECIPE IS FOUND IN
GUAM RECORDER 1928 By D.L.C