Sorrel

Ingredients

• a peck of sorrel

Method

1. 1

   Remove stems from sorrel and wash leaves in four waters.

2. 2

   Boil in salted water for ten minutes, drain, and strain.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 20. The excerpt below is the record exactly as published.

Sorrel with eggs Carrots with cream Baba au rhum Coffee Russian salad. Equal parts of boiled carrots, turnips, beets and pota- toes, cut in small dice, boiled peas, boiled string beans cut in small pieces, and one slice of cold roast beef cut in small squares. Put all in salad bowl, season with salt, pepper, a little Cayenne pepper, and just enough tarragon vinegar to wet the mixture. Let stand for one hour, drain off the liquid, if any, and form the salad in pyramid shape in the bowl. Spread some thick mayonnaise over all, and garnish with boiled potatoes and truffles, cut like a five-cent piece, linking one to the other around the base of the salad like a chain. On top put a small flower of a boiled and seasoned cauliflower, and serve very cold. Caramel custard Put two ounces of sugar in a copper pan and cook until it is brown in color, then pour into a custard mould and allow to become cold. Mix four eggs with one-quarter of a pound of sugar, flavor with vanilla, add one pint of milk, and strain. Pour over the burned sugar, and fill the mould. Put in bain-marie and cook until firm. When cool, reverse the cus- tard on a dish, and serve. The caramel at the bottom of the mould will serve as a sauce. Tomate Parisienne (Hors d'oeuvres). Peel and slice four tomatoes and lay on platter with lettuce leaves. Cut the inside of a stalk of celery in very small dice, and six anchovies in small squares. Put in a bowl, add a pinch of salt, some fresh-ground black pepper, some chives, parsley and chervil chopped fine, and one spoonful of vinegar and two of olive oiL Mix well and pour over the tomatoes. Sorrel. Sorrel is a fine vegetable for the promotion of health. Remove the stems from a peck of sorrel

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