Potage a VOseille (Sorrel Soup)

Ingredients

• 4 lb. pickled sorrel-leaves
• 4 oz. butter
• 3 pints stock
• 1^ gill cream
• 3 yolks of eggs
• | oz. fecule de riz or potato flour
• pepper
• salt
• a pinch of sugar
• a handful fried bread croutons

Method

1. 1

   Wash the sorrel-leaves, tear into pieces, and put in a stewpan with the butter; stir until well blended and partly cooked.

2. 2

   Sprinkle over the fecule, add stock, and boil for fifteen minutes.

3. 3

   Mix cream and egg-yolks, add to the soup, season, and keep stirring until hot, but do not boil again.

4. 4

   Put croutons in a soup-tureen, pour over the soup, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 115. The excerpt below is the record exactly as published.

Potage a VOseille ( Sorrel Soup). — 4 lb. pickled sorrel- leaves, 4 oz. butter, 3 pints stock, 1^ gill cream, 3 yolks of eggsr | oz. fecule de riz or potato flour, pepper, salt, a pinch of sugar, a handful fried bread croutons

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