GERMAN SORREL SOUP
The Germans enrich the above soup by pouring it upon a ½ cup of milk in which the yolks of 2 eggs have been beaten. Do not reverse the process, as it will curdle the soup.
The Germans enrich the above soup by pouring it upon a ½ cup of milk in which the yolks of 2 eggs have been beaten. Do not reverse the process, as it will curdle the soup.