728 Crème d’Oseille à l’Avoine

Cream of Sorrel and Oatmeal

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

To 1 litre ( pt or U.S. cups) boiling milk add 80–100 g (3–3½ oz) oatmeal flour diluted in dl (9 fl oz or 1⅛ U.S. cups) cold milk; whisk together until it boils, season with a little salt then allow to simmer very gently on the side of the stove for 1 hour.

Add 150 g (5 oz) sorrel stewed with 80 g (3 oz) butter, simmer gently for a further 15 minutes and pass through a fine sieve. Add 2 dl (7 fl oz or U.S. cup) boiling milk, pass through a fine strainer and finish at the last moment with 4 dl ( fl oz or 14 U.S. cups) cream.