Crème Germiny from The Robert Carrier Cookbook by Robert Carrier
Wash and drain sorrel; shred finely. Simmer gently in butter until soft. Add chicken consommé and bring to a boil. Combine egg yolks, double cream, and salt and freshly ground black pepper, to...
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Ingredients
- 1 pint well-flavoured chicken consommé
- 2 tablespoons butter
- 4 leaves sorrel
- salt and freshly ground black pepper
- 4 tablespoons double cream
- 8 egg yolks
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