Purée D’Oseille

• 2½ to 3 lbs. of sorrel
• 3 ozs. of butter

Pick and wash the sorrel thoroughly, and cook, like spinach, in boiling salted water. When quite tender remove from the saucepan, drain thoroughly, and rub through a sieve. Put this purée into a saucepan with 1 oz. of butter, and stir well, simmering for about 10 minutes and seasoning with salt and pepper. Then add the rest of the butter, divided into small pieces, and the crea