Eggs in a Sorrel Nest

Name: Eggs in a Sorrel Nest (œufs au nid d’oseille)
Yield: For four people
Cuisine: French
Ingredients: 8 generous handfuls of tender young sorrel; 75 g (2½ oz) butter; 6 tablespoons clarified stock or veal demi-glace; 6 tablespoons clarified stock or veal demi-glace; 300 ml (½ pint) double cream or crème fraîche; 300 ml (½ pint) double cream or crème fraîche; 8 eggs; 4 tablespoons meat glaze or the juices from a roast joint (preferably veal); 4 tablespoons meat glaze or the juices from a roast joint (preferably veal); a pinch of icing sugar; salt, freshly ground pepper; salt, freshly ground pepper

œufs au nid d’oseille

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

8 generous handfuls of tender young sorrel
75 g (2½ oz) butter

Europe
France
Starter
Gluten-free
Spring

Method

Cooking the sorrel

Wash the sorrel carefully and blanch it in a large pan of boiling, salted water. When the water comes back to the boil, allow a few seconds, then drain and refresh the sorrel and drain it again thoroughly.

Melt 50g (2 oz) butter in a frying pan and stir in the sorrel, seasoning it with salt, pepper and a pinch of icing sugar. Allo