Sorrel Sauce for Fish

Ingredients

• 1 quart sorrel
• 2 teaspoons flour
• Salt
• Fish broth or pan gravy
• 2 tablespoons butter
• Pepper
• 1 egg yolk, beaten

Method

1. 1

   Use only the sorrel leaves; cook in a little salted boiling water until tender; drain and press out water.

2. 2

   Press through a fine sieve.

3. 3

   Melt butter, add flour and stir.

4. 4

   Add gravy from fish pan or broth from boiled fish, and stir in the sorrel.

5. 5

   The consistency should be slightly thinner than ordinary gravy.

6. 6

   Season with salt and pepper.

7. 7

   Heat to boiling, remove from flame, and stir in egg yolk.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 102. The excerpt below is the record exactly as published.

SORREL SAUCE FOR FISH (Molho de A zed as Para Peixe) 1 quart sorrel 2 teaspoons flour Salt Fish broth or pan gravy 2 tablespoons butter Pepper 1 egg yolk, beaten

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