(Recipe #8, page 50)
Strip the larger fresh leaves from the stalks and discard the latter. Then wash and rinse the sorrel in several changes of water, since it tends to retain traces of sand, and set it in cold water; before cooking it, drain it through a colander to prevent it from becoming too soft. After the acid has been extracted by the water and the leaves have been thoroughly drained in a colander and pressed dry with a slotted spoon, sweat some butter with ground zwieback, add a couple of cups of sweet cream or milk, salt, and nutmeg and let the mixture boil thoroughly. The court-bouillon must be thick and not appear watery. The dish is covered with narrow strips of white bread browned in butter.
Preparation time: ½ hour.
Side dishes: cutlets, tongue, smoked meat, boiled ham, liver, kidney toasts, omelets with left-over meat.
Translated by David Green.