Cream of Sorrel with Tapiocas

Ingredients

• a piece of butter the size of an egg
• one-quarter of a peck of sorrel
• three pints of chicken broth
• two tablespoonfuls of French tapioca
• the yolks of two eggs
• one cup of cream

Method

1. 1

   Heat butter, add cleaned sorrel, and simmer for 10 minutes.

2. 2

   Moisten with broth and boil for 10 minutes.

3. 3

   Strain, return to saucepan, and add tapioca.

4. 4

   After 15 minutes, add egg yolks mixed with cream.

5. 5

   Season and serve with browned French bread.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 6. The excerpt below is the record exactly as published.

CREAM OF SORREL WITH TAPIOCAS Heat in a saucepan a piece of butter the size of an egg. Have one-quarter of a peck of sorrel, or less, cleaned and washed. Put it in the hot butter and let it simmer for ten minutes. Stir it occasionally with a spoon, then 12 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. T LOUIS' EVERY WOMAN'S COOK BOOK moisten with three pints of chicken broth, and let it boil for ten minutes. Rub the whole through a sieve, put it back in the saucepan, and when boiling add two tablespoonfuls of French tapioca. After fifteen minutes' boiling move it back from the fire, and add the yolks of two eggs mixed with one cup of cream

Cook this with the app: pantry check, scaling, and the assistant.