Potage Else from How to Cook a Wolf by MFK Fisher
Melt butter in large saucepan. Finely chop parsley, lettuce, onion, sorrel, and add with pinch of nutmeg and salt and pepper to pan. Cover closely and let wilt over slow heat for 10 minutes. Add fl...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Stove
- Spoon
Ingredients
- chervil, if possible
- 4 egg yolks
- 1 cup cream
- 2 tablespoons flour
- 2 quarts rich veal stock, boiling
- nutmeg, salt, pepper
- 1 pint sorrel
- 1 medium onion
- 3 leaves lettuce
- 3 sprigs parsley
- 3 tablespoons butter
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