Preparation:
Clean and shred sorrel. Chop coarsely. In kettle or large saucepan, heat butter. Add sorrel and cook, stirring constantly, for 10 minutes, or until sorrel is reduced to approximately 1/2 cup.
Add water, potatoes, and salt. Bring to boil. Cover and simmer for 30 minutes. Strain. Mash vegetables.
Stir cooking liquid into mashed vegetables and return to pan. Bring to boil.
Stir in milk and yolk. Bring back to boiling point but do not allow to boil. Serve hot with fried French bread, or chilled without bread.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
