Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Egg, s. 55 (falt i det fri)
Cook the sorrel
Remove the stalks and wash the leaves well. Place them in a saucepan and heat until they practically melt together. Add the butter along the way.
Add the cream
When the sorrel is completely puréed, add the cream.
Boil the eggs
Boil the eggs for 5–6 minutes and rinse them in cold water. Peel them and cut them into 2 or 4 pieces.
Serve
Place the eggs on the sorrel purée.
1939 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
Egg
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