Sorrel Purée
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a peck of sorrel
- one head of well-washed lettuce
- one and a half ounces of fresh butter
- a pint of good stock
- a cupful of cream
Method
- Nip the stalks off a peck of sorrel, wash well, drain, and chop up fine with one head of well-washed lettuce and a small bunch of chervil.
- Put all into a sauce-pan and stir over a hot fire for three minutes, then place in the oven until well dissolved.
- Add one and a half ounces of fresh butter, stir until it bubbles, add half a pint of good stock or beef gravy, and cook for five minutes.
- Sorrel Purée (Maigre).
- Take sorrel as above, but instead of stock or gravy, add two yolks of eggs and half a cupful of cream.