Sorrel Puree, With Sauce, For Garnitures

No. 1429. - Prepare and cook the Sorrel as in No. 1426, and when it is rubbed through the sieve, put it in a saucepan with four spoonfuls of Allemande sauce. When it is reduced to its proper consistency, season it with salt, pepper and nutmeg. Before serving, add a piece of butter, mixing it all well.

Sorrel Soup

. No. 1430. - Wash and trim two pounds of Sorrel, two heads of lettuce and a little chervil, and then cut them in fine shreds. Put them in a saucepan with six ounces of butter, and stir the whole over the fire for twenty-five minutes with a wooden spoon until it is melted. Then add four spoonfuls of flour, and let it cook for ten minutes, stirring it well. (Dilute the flour so there will be no lumps.) Then add in slowly two quarts of boiling water, and as soon as it boils up, set it to one side to boil slowly, and season with salt and pepper. Twenty minutes later add one quart of broth.

When it is ready to serve, prepare the following: Dilute a pint of cream with the yolks of four raw eggs; beat it up well, and strain it through a sieve. Add this to the soup with six ounces of butter stirring it well until the butter is melted. Cat two French rolls in fine slices, brown them nicely in the oven, and put them in a soup tureen. Then pour the soup over them and serve.

Sorrel Soup For Fast Days

No. 1431. - Prepare the soup as in No. 1430, but instead of broth add one quart of milk diluted with six raw eggs.

Sorrel Soup With Cream

No. 1432. - Prepare the soup as in No. 1430, and, when the flour is cooked, moisten it with three quarts of chicken or veal broth, stirring it until it boils. Then set it on the side of the fire to boil slowly for twenty-five minutes, and season with salt and pepper.

When ready to serve, prepare the following: Dilute a pint of milk with the yolks of eight raw eggs and six ounces of butter. Add this to the soup, stirring it well until the butter is melted. 'Cut two French rolls in fine slices, brown them in the oven, and put them in a soup tureen. Then pour the soup over them and serve.

Preserved Sorrel

No. 1433. - Wash and trim the Sorrel and put it in a saucepan with one quart of water. Then set it on a brisk fire, stirring it until it is melted. Then drain it in a colander and let it stand for •one hour. After this rub it through a fine sieve and put it in quart tin cans or in jars. Close them hermetically, and boil them in a hot water bath for one hour and a half. When ready to use, finish it the same as in Nos. 1426 and 1427.