Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 58

 1 cup chopped sorrel 1 pint cold water 2 tablespoons butter 1 cup milk 4 tablespoons flour salt and cayenne 1 tablespoon tomato catsup 2 eggs 1 cup cream 2 slices onion

Cook onion and sorrel in butter five minutes, add water, cook thirty minutes. Cook milk and flour in double boiler twenty minutes, add cream, beaten eggs, catsup and strained sorrel mixture. Season and serve.