Crème D’oseille a L’avoine
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one-quarter lb. of oatmeal diluted
- one-half pint of cold milk
- one quart of slightly salted boiling milk
- six tablespoonfuls of a fondue of sorrel
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pour one-quarter lb.
- of oatmeal diluted with one-half pint of cold milk into one quart of slightly salted boiling milk.
- Stir over the fire until the boil is reached;
- move the stewpan to the side of the fire, and simmer for two hours.
- This done, add six tablespoonfuls of a fondue of sorrel and butter;
- set to simmer again for one-quarter hour, and rub the whole through tammy.
- Complete the operation after the manner common to all creams.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon