Another Sorrel Soup Recipe

There are many varieties of this soup to be met with in the different
hotels, but it is a white soup, made of fish pieces and trimmings,
strained, returned to the pot, and with plenty of cream and oysters added
before serving. It should never boil after the cream is put in. A little
mace is usual, but no onions or shallot. A simple variety is made with
flour and milk instead of cream, the liquor of the oysters as well as the
oysters, and a beaten egg added at the last moment.



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