No. 33—SORREL GRAVY.
Quantity for 6 Persons.
- 1⁄12 lb. of butter
- 2½ tbsps. of flour
- 1 pt. bouillon
- ½ cupful of sweet cream
- 2 yolks of eggs
- ½ tsp. of sugar
- 1 pinch of pepper
- Salt to taste
- ½ cup of sorrel puree
Preparation: Melt the butter, stir in the flour, gradually add the bouillon and cream, stirring constantly, cook a few minutes and add the sorrel. Strain and season with salt, pepper and sugar. Stir in the yolks of eggs and serve very hot.
Remarks: The sorrel is cleaned and treated like spinage and boiled the same way, then rubbed through a sieve.
Cold Dressings.
No. 34—OIL DRESSING A LA TARTARE.
For Hard-Boiled Eggs, Cold Beef and Head Cheese.
Quantity for 6 Persons.
- ¼ cup of fine salad oil
- 1 tbsp. finely sliced onion
- 2 tbsps. of flour
- ½ pt. of bouillon
- 1½ tbsps. of minced herbs or minced mixed pickles
- 1 pinch of pepper
- Salt to taste
- Juice of ½ lemon