Semolina Soup with Sorrel
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 20. The excerpt below is the record exactly as published.
Semolina soup with sorrel. Boil the semolina in stock until it swells, then add the necessary quantity of stock, and boil for ten minutes; when quite boiling, add some chopped sorrel-leaves
Cook this with the app: pantry check, scaling, and the assistant.