PICK over the sorrel and wash it carefully. Chop it fine, and heat it in a saucepan with a lump of butter. Simmer until the sorrel is tender and the liquid has evaporated. (If fresh sorrel is not available, use tinned sorrel which, however, is usually puréed. Use 4 tablespoons or more to taste. )

Sauté the chosen meat in butter until it is nearly done. Remove the meat to a cutting board, and pour off all the butter from the pan. Cut the meat into serving portions, and return it to the pan. Reheat the pan, add the wine, and cook for a moment. Then add the MEAT JELLY, the cooked sorrel, and the cream. Stir well, season with salt and pepper, and cook until the sauce thickens. Serve on a heated platter, garnished with triangles or strips of bread sautéed in the butter in which the meat was cooked.







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La Cuisine Chantraine