113. PUREE OF SORREL

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Pick and well wash the sorrel in several waters.
  2. Drain off the water.
  3. Place the sorrel in a large stewpan on the fire, stirring it the whole time with a wooden spoon.
  4. As soon as the sorrel is melted and has boiled a few minutes, turn it out on to a large hair-sieve to drain.
  5. Cut two large onions into thin slices.
  6. Place the sliced onions in a stewpan with two ounces of fresh butter and fry them to a light colour on the stove-fire.
  7. Add a good tablespoonful of flour, some grated nutmeg, a tea-spoonful of sugar, some minionette pepper, and salt.
  8. Moisten with a gravy-spoonful of sauce, either white or brown.
  9. Add the prepared sorrel.
  10. Reduce the purée over a brisk fire, stirring it the whole time with a wooden spoon.
  11. When the sorrel is sufficiently reduced, rub it instantly through a tammy and place it in a small stewpan.
  12. Previously to using the purée, make it hot.
  13. Add a pat of butter and a piece of glaze.
Original Text
113. PUREE OF SORREL. PICK, and well wash the sorrel in several waters; drain off the water, and place the sorrel in a large stewpan on the fire, stirring it the whole time with a wooden spoon; as soon as the sorrel is melted, and has boiled a few minutes, turn it out on to a large hair-sieve, there to remain until the water has run off. Next cut two large onions into thin slices, place these in a stewpan with two ounces of fresh butter, and put them to fry of a light colour on the stove-fire; after which, add a good tablespoonful of flour, some grated nutmeg, a tea-spoonful of sugar, some minionette pepper, and salt; moisten with a gravy-spoonful of sauce, either white or brown; then add the sorrel, prepared as above directed, and reduce the purée over a brisk fire, stirring it the whole time with a wooden spoon; when the sorrel is sufficiently reduced, rub it instantly through a tammy, and place it in a small stewpan. Previously to using the purée, make it hot; add a pat of butter and a piece of glaze.
Notes
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