Oseille au Jus

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a good quantity of sorrel (it reduces a great deal), remove the stalks and centre vein and wash it well. Put it in a saucepan with a piece of butter and let it melt slowly, stirring occasionally with a wooden spoon.

Make a white roux and add to it, little by little and alternately, the purée of sorrel and a little stock, season it well and put it in a fireproof dish (it is then too liquid) to be cooked slowly, covered with a buttered paper in the oven for about one hour. Finish by adding one or two eggs well beaten; mix well, cook a few minutes, add a few pieces of butter, and serve.