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Sorrel

4 servings

Ingredients

• 1 kg sorrel
• 1 tablespoons butter
• 1 tablespoons zwieback
• 1 cup cream
• salt (a little)
• nutmeg (a little)
• white bread (a little)
• butter (a little)

Instructions

1. Carefully sort the sorrel, strip the larger leaves from the stems and discard the stems, using the smaller leaves with their stems.
2. Blanch the sorrel like spinach, then let it sit in a colander with cold water for a while to draw out some of the acidity, then press firmly.
3. Sauté 1 generous tablespoon butter with an equal amount of finely crushed zwieback, then add 1 cup sweet cream, a little salt, and nutmeg, and simmer the sorrel in it.
4. Garnish the dish with strips of white bread fried in butter.

Modernized from a treasured 19th-century German cookbook.