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Puree d’Oseille
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 391. The excerpt below is the record exactly as published.
Puree d’Oseille. — Wash and pick about 1 lb. of sorrel, boil till tender in salted water, strain well, and rub through a fine sieve. Melt ^ oz. butter in a stewpan, add a dessertspoonful of flour, cook a little, and add the sorrel ; moisten with a gill of cream or stock, season with pepper
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