Sorrel with Asparagus-tops

Ingredients

• one quart of well picked and washed sorrel
• two ounces of butter
• three pints of white broth (No. 99)
• half a cupful of asparagus-tops
• half a tablespoonful of salt
• a teaspoonful of pepper
• the yolk of one egg
• half a cupful of cream

Method

1. 1

   Chop sorrel and steam with butter for ten minutes.

2. 2

   Moisten with broth, add asparagus, salt, and pepper.

3. 3

   Cook for twenty-five minutes, then thicken with egg yolk and cream before serving with toast.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.

half a tablespoonful of salt and a teaspoonful of pepper ; boil for twenty-five minutes and serve. 35. Mulligatawney a la Delmonico. — The same as for No. 34, but instead of the printanier use two tablespoonfuls of rice, adding twelve medium-sized oysters two minutes before serving. 30. Menestra. — Cut up all together into fine pieces two carrots, half a turnip, two leeks, a quarter of a cabbage, half an onion, and one stalk of celery, and steam them in two ounces of butter for about ten minutes in a covered saucepan ; moisten with three pints of white broth (No. 99), add- ing one tablespoonful of washed rice, a bouquet (No. 254), and half a table- spoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with two tablespoonfuls of grated cheese separately for each person. 37. Napolitaine. — Cut into small pieces a quarter of a raw chicken ; brown them well in one ounce of butter, with an ounce of lean raw ham, half a green pepper, half a sliced onion, also one carrot cut in the same way. Steam for ten minutes in a saucepan, then moisten with three pints of white broth (No. 99) ; season with half a tablespoonful of salt and a teaspoonful of pepper, and add one tablespoonful of raw rice. Let it simmer until half cooked (about fifteen minutes), then throw in one ounce of pieces of macaroni and half a tomato. Boil again for ten minutes, and serve with two tablespoonfuls of grated cheese separately. 38. Ox-Tail With Barley. — Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consomme (No. 100) ; season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier (No. 51), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato to the soup. 39. Ox-Tail a 1'EcoSSaise. — The same as for No. 38, substituting half a cupful of oatmeal for the barley ten minutes before serving. SOUPS. 157 40. Ox-Tail & 1'Anglaise. — Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consomm6 (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet (No. 254). Boil thoroughly for forty-five minutes, skim off the fat, then serve with six slices of lemon, and one chopped hard- boiled egg, and suppressing the bouquet. 41. Sorrel with Asparagus-tops.— Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes ; then moisten with three pints of white broth (No. 99), adding half a cupful of asparagus-tops, and half a table- spoonful of salt and a teaspoonful of pepper. Cook together for twenty- five minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream

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