158. Sorrel Sauce, or Purée

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Wash well four handfuls of sorrel.
  2. Put the sorrel nearly dry into a middle-sized stewpan with a little butter.
  3. Let the butter melt.
  4. Add a tablespoonful of flour, a teaspoonful of salt, half one of pepper.
  5. Moisten to a thick purée with milk, or broth, or cream.
  6. Pass it through a sieve.
  7. Put it back in a stewpan.
  8. Warm again.
  9. Add two whole eggs, two ounces of butter, and stir well.
  10. Serve where directed.
Original Text
158. Sorrel Sauce, or Purée.—Wash well four handfuls of sorrel, put it nearly dry into a middle-sized stewpan, with a little butter; let it melt, add a tablespoonful of flour, a teaspoonful of salt, half one of pepper, moisten to a thick purée, with milk, or broth, or cream; pass it through a sieve, put it back in a stewpan, warm again, add two whole eggs, two ounces of butter, and stir well, and serve where directed.
Notes
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