Sorrel Turee
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 5 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
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- Nip the stalks oflF 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 Thiree {Maigre).
- Take sorrel as above, but instead of stock or gravy, add two yolks of eggs and half a cupful of cream.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon
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Colander