CookEat Recipe
Cream of Sorrel
Strained sorrel cream soup with white broth, milk and a late egg-and-cream liaison. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1489. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No701 ONCE and measure actual two-quart recovered output. Use selected washed sorrel, commercially pasteurized yolk equivalents for the gently heated, nonboiling liaison, and safe hot/cold handling. Strain as printed and record actual retained soup. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.
Method
Steps
Step 1
Prepare the full white broth once with the listed veal bones and FIVE GALLONS cold water; the optional scraps are omitted. Bring to a boil and skim carefully.
Step 2
Prepare No 701 ONCE: Add whole peeled carrots, turnips, onions, parsley root, leeks and celery. Cover and simmer gently about four hours. Strain through clean cloth into food-safe vessels. Cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
Step 3
Discard stale leaves from THREE PINTS loose-volume sorrel, wash and drain. Cook covered in ONE AND HALF OUNCES butter printed FIFTEEN MINUTES; stir in TWO AND HALF OUNCES flour for TWO MINUTES.
Step 4
Add TWO QUARTS measured actual finished No 701 white broth and ONE PINT milk, TWO parsley branches, ONE chervil, GOOD TSP salt, TWO SALTSPOONS cayenne, TSP sugar and SALTSPOON nutmeg; simmer printed THIRTY MINUTES.
Step 5
Dilute TWO commercially pasteurized yolk equivalents in HALF GILL cream, temper into the hot soup and heat FIVE MINUTES WITHOUT BOILING. Pass through a sieve THEN cheesecloth; the actual strained soup yield is unmeasured.
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