Soubise

	Soubise Soubise can refer to: * Soubise, a salpicon of cooked and pureed rice and onions; used primarily "au gratin". (steaks, tournedos) * Soubise sauce, based on Béchamel sauce, with the addition of a ''soubise'' of onion and rice purée * Soubise, Charente-Maritime, a commune of the Charente-Maritime ''département'', in France * Benjamin, Duke of Soubise (? 1580-1642), Huguenot leader * Charles, Prince of Soubise (1715–1787), peer and Marshal of France * Julius Soubise (1754–1798), freed Afro-Caribbean slave and noted British fop * Prince of Soubise * Princess of Soubise * Hôtel de Soubise The Hôtel de Soubise () is a city mansion '' entre cour et jardin'' (), located at 60 rue des Francs-Bourgeois, in the 3rd arrondissement of Paris. History The Hôtel de Soubise was built for the Prince and Princess de Soubise on the sit ... , a Parisian mansion that hosts the Museum of French History and a part of the French National Archives {{disambig, surname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Julius Soubise Julius Soubise (1754 – 25 August 1798) was a formerly enslaved Afro-Caribbean man and a well-known fop in late eighteenth-century Britain. The satirized depiction of Soubise, ''A Mungo Macaroni'', is a relic of intersectionality between race, class, and gender in eighteenth-century London. His life of luxury as a free man of colour allowed him to excel in elite activities such as fencing and made him notorious in London's social scene as an exception to norms. Biography Soubise was born on the island of St. Kitts in the South og London, the son of an enslaved Jamaican woman. He was bought by Royal Navy Captain Stair Douglas and taken to England, enslaved, at ten years of age, under the name Othello. In 1764, he was given to Catherine Douglas, Duchess of Queensberry, Captain Douglas' relative and an eccentric emblem of London's high society, who manumitted him. He was renamed after a French duke, Charles de Rohan, by the Duchess. She gave Soubise a privileged life, treating him ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Prince Of Soubise Within the French nobility, the title of "Prince of Soubise" was created in 1667 when the '' sirerie'' of Soubise, Charente-Maritime was raised to a principality for the cadet branch of the House of Rohan. The first prince was François de Rohan (1630-1712). He was succeeded by three further princes before the male line of Rohan-Soubise became extinct upon the death of the second Duke of Rohan-Rohan, Charles (1715-87). See also Princess of Soubise Within the French nobility, the title of "Princess of Soubise" was given to the current wife of the Prince of Soubise. The title was created in 1667 when the ''sire, sirerie'' of Soubise, Charente-Maritime was raised to a principality. The first pri ... References and notes {{Reflist House of Rohan Princes of Soubise Princesses of Soubise ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
	Charles, Prince Of Soubise Charles de Rohan (16 July 17151 July 1787), Prince of Soubise, Duke of Rohan-Rohan, Seigneur of Roberval, and Marshal of France from 1758, was a soldier, and minister to kings Louis XV and Louis XVI. He was the last male of his branch of the House of Rohan, and was great-grandfather to the Duke of Enghien, executed by Napoleon in 1804. Styled ''Prince d'Epinoy'' at birth, he became the Prince of Soubise after 1749. Biography The prince was born at the Palace of Versailles on 16 July 1715, the son of Jules, Prince of Soubise, lieutenant captain of the Gendarmes of the Royal Guard, and of Anne Julie Adélaïde de Melun. The eldest of five children, he was styled the Prince of Epinoy till his father's death in 1724. His parents died in Paris of smallpox in 1724, remaining his siblings, including Marie Louise, making them orphans. His sister lost her husband to smallpox in 1743. He was entrusted to his grandfather Hercule Mériadec, Duke of Rohan-Rohan, who raised Soubise to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Princess Of Soubise Within the French nobility, the title of "Princess of Soubise" was given to the current wife of the Prince of Soubise. The title was created in 1667 when the ''sire, sirerie'' of Soubise, Charente-Maritime was raised to a principality. The first princess was Anne de Rohan-Chabot (1638-1709). There were eight princesses in all, ending with Landgravine Viktoria of Hesse-Rotenburg, Princess Viktoria of Hesse-Rheinfels-Rotenburg (1728-1792), who was married to the last prince, Charles, Prince of Soubise, Charles (1715-1787), the title being extinguished upon Charles' death. See also Prince of Soubise References and notes {{DEFAULTSORT:Princess Of Soubise Princesses of Soubise House of Rohan French princesses Lists of princesses ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
picture info	Benjamin, Duke Of Soubise Benjamin de Rohan, duc de Soubise (1580–1642), was a French Huguenot leader. Son of René II, Viscount of Rohan, and younger brother of Henri de Rohan, he inherited the lordship of Soubise through his mother Catherine de Parthenay. He served his apprenticeship as a soldier under Maurice of Nassau in the Low Countries. In the religious wars from 1621 onwards his elder brother chiefly commanded on land and in the south, Soubise in the west and along the sea-coast. His exploits in the conflict have been sympathetically related by his brother, one of the most highly regarded military critics of the time. Soubise's chief exploit was a singularly bold and well-conducted attack (in 1625) on the Royalist fleet in the river Blavet (which included the cutting of a boom in the face of superior numbers) and the occupation of the islands of Ré and Oléron in 1625, leading to the Siege of Saint-Martin-de-Ré (1625) in which Louis XIII recovered the island of Ré. He commanded at La Roche ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Soubise Sauce Soubise sauce is an onion sauce thickened with Béchamel sauce, pounded cooked rice, or cream.James Peterson, ''Sauces: Classical and Contemporary Sauce Making'', 4th ed., 2017, , p. 520 It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream. History The sauce is said to take its name from Charles de Rohan, Prince de Soubise. Auguste Escoffier's recipe adds a thickened béchamel to butter-stewed onions. For a variant with rice and bacon fat, Escoffier cooks a high starch rice (such as Carolina rice) with fatty bacon, onions and white consommé, then purées the onions and rice before finishing with the usual butter and cream. Tomato purée seasoned with paprika or curry can be added to either variation, but Escoffier notes that béchamel is preferred to rice for its smoother consistency. The 19th-century Anglo-Italian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Soubise, Charente-Maritime Soubise () is a commune in the Charente-Maritime department in southwestern France. It is situated on the left bank of the river Charente opposite Rochefort and is a former shipbuilding centre. Population See also Communes of the Charente-Maritime department The following is a list of the 463 communes of the Charente-Maritime department of France. The communes cooperate in the following intercommunalities (as of 2020):Communes of Charente-Maritime Burial sites of the House of Rohan {{CharenteMaritime-geo-stub ... [...More Info...] [...Related Items...] OR:* [Wikipedia] [Google] [Baidu]
	Salpicon Salpicon (or salpicón, meaning "hodgepodge" or "medley" in Spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in Spanish and the broader Latin American cuisine. A salpicon is sometimes used as stuffing. In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of poblano peppers. In Honduras, rabbit meat is used. In Colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon and/or orange juice, which gives it its bright red color, and soda water. Notes References * ''Le Guide Culinaire'' by Auguste Escoffier, Flammarion, Paris (1903) * ''Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains rec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]