Chapter XIII · Soups · No. 643
643—Purée d’Oseille et de Sagou à la Crème
Proceed exactly as directed in the preceding recipe; but instead of vermicelli use three oz. of sago. Allow the usual time for cooking, and add the same quantity of sorrel cooked in butter.
Use the same quantities of milk or consommé in order to bring the purée to the proper consistence, and make use of a precisely similar leason.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 643, p. 229. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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