708—Crème d’Oseille à l’Avoine

Pour one-quarter lb. of oatmeal diluted with one-half pint of cold milk into one quart of slightly salted boiling milk. Stir over the fire until the boil is reached; move the stewpan to the side of the fire, and simmer for two hours.

This done, add six tablespoonfuls of a fondue of sorrel and butter; set to simmer again for one-quarter hour, and rub the whole through tammy.

Complete the operation after the manner common to all creams.