Crème Germiny

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

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  • 4 leaves sorrel
  • 2 tablespoons butter
  • 1 pint <


Wash and drain sorrel; shred finely. Simmer gently in butter until soft. Add chicken consommé and bring to a boil.

Combine egg yolks, double cream, and salt and freshly ground black pepper, to taste, in a large mixing bowl, and whisk with an egg beater until smooth. Pour hot consommé on to the egg mixture and mix well. Pour mixture into a clean saucepan and simmer gently over a very low