Purée D’oseille Et de Sagou a la Crème
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Proceed exactly as directed in the preceding recipe;
- but instead of vermicelli use three oz.
- of sago.
- Allow the usual time for cooking, and add the same quantity of sorrel cooked in butter.
- Use the same quantities of milk or consommé in order to bring the purée to the proper consistence, and make use of a precisely similar leason.