No. 2951
Soft Eggs with Puree of Sorrel
Œufs Mollets a la Puree d'Oseille
Prepare a puree of sorrel garnishing (No. 728), finish it with a little half-glaze (No. 400), butter it well, and dress in a vegetable dish; smooth the surface, and on it arrange six soft eggs, prepared as explained in No. 2949. Baste the sorrel with half-glaze applied with a brush.
FARINACEOUS (Farineux).