Sorrel Soup with Cream
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
This is an excellent soup for fast days.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 133. The excerpt below is the record exactly as published.
Sorrel soup with cream. Bar sauce au beurre. Bass, butter sauce. Mauviettes au chasseur. Larks au chasseur. Rosbif à l'anglaise. Roast beef. Salade de choux rouges. Red cabbage salad. Bavarois au café. Bavarian coffee cream. Sorrel soup with cream. Cook some chopped sorrel in butter until a pulp, stir in à little flour, salt, pepper, and water; as soon as it boils, thicken with yolks of egg and cream, and pour into your soup-turéen on to slices of bread
Cook this with the app: pantry check, scaling, and the assistant.