Sorrel a la Creme (Oseille a la Creme)

Ingredients

• 2 lbs. sorrel
• 1 oz. butter
• 1 dessert-sp. flour
• 1 or 2 table-sps. cream or milk
• 1 tea-cupful water
• A pinch of nutmeg
• | tea-sp. castor sugar
• Salt, pepper
• Croutons of fried bread

Method

1. 1

   Pick the sorrel carefully, removing all coarse stalks and discolored leaves.

2. 2

   Wash it well in several waters and put it into a large saucepan with enough water to cover the bottom.

3. 3

   Cook slowly, stirring occasionally, until tender.

4. 4

   Press dry and rub through a wire sieve.

5. 5

   Melt butter in a saucepan, add sorrel, sprinkle in flour, mix well, and add milk or cream.

6. 6

   Season with pepper, salt, nutmeg, and sugar.

7. 7

   Serve hot, garnished with croutons.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 257. The excerpt below is the record exactly as published.

Sorrel a la Creme (Oseil'e a la Creme) 1 tea -cupful water. A pinch of nutmeg. | tea-sp. castor sugar. Croutons of fried bread. 2 lbs. sorrel. 1 oz. butter. 1 dessert-sp. flour. 1 or 2 table-sps. cream or milk. Salt, pepper

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