2185—Sorrel (Oseille)

Having shredded the sorrel and washed it in several waters, set it to cook gently in a little water. This done, thoroughly drain it on a sieve and mix it with a pale roux, consisting of two oz. of butter and one oz. of flour. Add one and one-quarter pints of consommé, salt, and a pinch of sugar to it, and braise it in the oven for two hours.

Then rub it through tammy; thicken it with the yolks of six eggs or three whole eggs beaten to a stiff froth and strained through a strainer. Heat, and finish with one-sixth pint of cream and five oz. of butter.

Dish in a timbale, and sprinkle with strong, veal stock.