Ingredients

8oz (225g) Sorrel

2 tbsp Butter

6 cups Water

8oz (225g) Potatoes, peeled and quartered

1 tbsp Salt

1 cup Milk

1 Egg yolk

6 slices French bread, fried in butter

Method

Clean and shred sorrel.

Chop coarsely.

In pan or large saucepan, heat butter.

Add sorrel and cook, stirring constantly, for 10 minutes, or until sorrel is reduced to approximately 1/2 cup.

Add water, potatoes, and salt.

Bring to boil.

Cover and simmer for 30 minutes.

Strain.

Mash vegetables.

Stir cooking liquid into mashed vegetables and return to pan.

Bring to boil.

Stir in milk and yolk.

Bring back to boiling point but do not allow to boil.

Cooks Comments and Tips

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