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Soubise Sauce

2 cups sliced onions 1 cup Velouté Sauce 1½ cup cream or milk Salt and pepper Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or " hard-boiled" eggs.