Purée d'Oseille et de Sago à la Crème

Ingredients

• three oz. of sago
• one pint of boiling milk or white consommé
• four tablespoonfuls of sorrel cooked in butter
• the yolks of two eggs
• one-quarter pint of very fresh cream

Method

1. 1

   Cook sago in boiling milk or consommé, add sorrel, rub through tammy, finish with milk or thin cream, heat, and complete with a leason of egg yolks and cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 133. The excerpt below is the record exactly as published.

one pint of boiling milk or white consommé (according as to whether the preparation be a Lenten one or not). Let the vermicelli poach gently for twenty-five minutes, and then add four table- spoonfuls of sorrel cooked in butter. Rub the whole through tammy; finish the purée with suffi- cient milk or thin cream; heat until the boil is reached, and, when about to serve, complete by means of a leason composed of the yolks of two eggs and one-quarter pint of very fresh cream. For the garnish, refer to the remarks under No. 646. 643—PUREE D’OSEILLE ET DE SAGOU A LA CREME Proceed exactly as directed in the preceding recipe; but instead of vermicelli use three oz. of sago

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