CookEat Recipe
Sorrel Soup
Creamy sorrel soup with milk and one separated egg; water branch is source-authorized. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0944. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose the source-authorized water route for an autonomous batch or record measured No.701 broth; verify egg dish 74°C and texture after five-minute yolk heat. Limites : Sorrel raw density/acidity, two-quart liquid loss, white flecks, yolk curdling, final soup volume and portions unknown.
Method
Steps
Step 1
Stem and thoroughly wash one loose pint fresh sorrel; press out wash water and julienne. Steam covered in tablespoon butter ten minutes, stirring sometimes.
Step 2
Mix in two tablespoons flour, then TWO QUARTS water (the printed alternative to actual finished No.701 white broth) plus one pint milk. Add two teaspoons salt, half teaspoon white pepper and teaspoon sugar; slowly boil twenty minutes. If choosing No.701 instead of water, first prepare/measure two quarts actual strained output and document that branch.
Step 3
Add white of one egg and half gill cream; boil one minute. Dilute yolk from the SAME egg with two tablespoons additional milk, stir in and cook for printed five minutes while checking egg soup reaches 74°C without curdling. Serve from tureen.
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