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Puree Of Sorrel 1
IngredientsSorrel Butter Cream Eggs |
MethodWash the sorrel in several waters and pick it over carefully, as for spinach. Cook for about 10 minutes in a little salted water. Drain as dry as possible, and chop finely. Put into a pan with a lump of butter. For a pound of sorrel, add a quarter pint of cream and then two beaten eggs. When the puree thickens, it is ready. On a basis of the sorrel puree may be served poached or hard-boiled eggs, white fish such as fillets of sole or rock salmon, pork chops or grilled gammon or escalopes of veal; and the puree can also be served cold. |
Variations
See also this version
Barley And Mushroom Casserole
Sorrel with butter, cream & eggs
Basil Baked Tomatoes
Sorrel with butter, cream & eggs
Joan Cromwells Grand Sallet
Sorrel with butter, cream & eggs
Lemon Salad
Sorrel with butter, cream & eggs
Puree Of Sorrel 1
Sorrel with butter, cream & eggs
Puree Of Sorrel 2
Sorrel with butter, cream & eggs
Spinach And Eggs
Sorrel with butter, cream & eggs