Potage Aux Herbes

Preparation info

    • Difficulty

      Easy

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 handful of sorrel, remove the stalks and medium ribs, and cut it thin. Do the same to two hearts of lettuce, and also chop a little chervil. Cook all these, washed and drained, in butter till they have thoroughly melted. Then add hot water in sufficient quantity (allowing for reducing), salt and pepper, bring to the boil, and let it simmer for about one hour. See that it is well seasoned, and just before serving bind with one yolk of egg. Serve with fried croûtons, or with thin slices of French roll dried in the oven.