Two hard cooked eggs minced small are being prepared to be added to the butter and nutmeg for To make Green Sauce. The green liquid is the juice of the sorrel.
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Posted by: hearttohearthcookery | May 17, 2013
Eggs Minced Small
Posted in culinary history, Eggs, food, food history, receipts, recipes, Sauces, sorrell | Tags: culinary history, food, food history, foodways
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