Sorrel Puree
From How to cook vegetables, 1911
If too liquid, thicken with roux.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 89. The excerpt below is the record exactly as published.
Sorrel Puree. Pick the stalks from 2 lb. of sorrel, and wash the leaves in several waters ; then put them in a saucepan with a little chervil, a few lettuce leaves, and 1 oz. of butter. Season with salt, pepper, and nutmeg, stir over the fire with a wooden spoon, and cook till tender. Then pass through a fine sieve. Reheat the puree, and stir in 3 yolks of eggs and £ gill of cream- Finally, season witli a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.