Recipes > Herbs & Spices > Sorrel au jus

Sorrel au jus


Put a piece of butter the size of an egg in a saucepan, set it on the fire, and when melted, put the sorrel in after being boiled and mashed, stir half a minute, add a tablespoonful of flour; stir another half minute, add also half a gill of gravy, same of broth, salt, stir two minutes, and serve. Hard-boiled eggs, split in four pieces, lengthwise, may be placed around the dish, if the sorrel is served as an entremets.

Puree of Sorrel

When prepared as for au jus, but without gravy, it is a puree.


Hand-Book of Practical Cookery (1884).


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