Potage a l’Oseille

Sorrel Soup

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take three handfuls of sorrel, clean the leaves, remove the stalks and centre ribs and wash them well. Melt them in a saucepan with a piece of butter the size of an egg; add pepper and salt and sufficient water. Dry in the oven a few very thin slices of bread. Beat the yolks of two eggs with a tablespoonful of milk and add this, stirring well, just before serving on the slices of bread.