Purée d’Oseille

Sorrel

Method

Wash and clean the sorrel, remove the hard portion of the bigger leaves, poach it in boiling water for about ten minutes. Drain it well, chop it, put it in a saucepan with a piece of butter, salt, pepper, and a tablespoonful of consommé; let it simmer for a little while.

1 I find that English greengrocers call “endives” chicory and vice versa. The endive is the white unopened vegetable belonging to the dandelion species. The chicory is the curly salad with a slightly bitter taste. Gardeners tie it so that the inside leaves grow perfectly white.

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