642—Purée d’Oseille et de Vermicelle à la Crème

Sprinkle three oz. of well-separated vermicelli into one pint of boiling milk or white consommé (according as to whether the preparation be a Lenten one or not). Let the vermicelli poach gently for twenty-five minutes, and then add four tablespoonfuls of sorrel cooked in butter.

Rub the whole through tammy; finish the purée with sufficient milk or thin cream; heat until the boil is reached, and, when about to serve, complete by means of a leason composed of the yolks of two eggs and one-quarter pint of very fresh cream.

For the garnish, refer to the remarks under No. 646, Remarks relative to the Possible Variations of the Four Preceding Recipes.