Sorrel Soup (Chiffonnade)
From How to cook vegetables, 1911
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.
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. Sorrel puree is served with fricandeau and other veal entrees, such as tendons, grenadins, etc. If the puree is too liquid, thicken with a little roux. Sorrel Soup ( Chiffonnade ). Take off the stalks from the leaves of about £ lb. of sorrel, previously washed and drained. Cut the SORREL. T 8 T leaves in fine shreds. Wash and dress a few lettuce leaves and cut them in the same way, and fry all in a stew-pan with about an ounce of butter. Add 3 pints of white stock, let it simmer for about 20 minutes. Just before serving season with salt, pepper, and a pinch of castor sugar, and bind the soup with 4 yolks of eggs mixed with 1 gill of cream. Stir over the fire, without letting it boil, and turn into a hot soup-tureen containing a handful of fried bread croutons, cut in thin finger shape ; add also a little chervil, and serve. Sorrel Soup with Vermicelli. Wash, peel, and slice 6 potatoes, cook them in 3 pints of seasoned stock, rub through a fine sieve, and return to the stew-pan. Cook 1 oz. of vermicelli in salted water and drain. Wash, drain, and shred finely £ lb. of sorrel.
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