[Sca-cooks] Sorrel

[Susan Lin]

was it Sorrel I remember the "two fat ladies" using in a rabbit dish?  I
miss that show!

On Thu, May 14, 2009 at 10:25 AM, Gwen Barclay <gwenb at cvtv.net> wrote:

> A word of caution.  Be careful when using sorrel - cut edges tend to turn
> dark, as badly as basil.   I like to add fresh parsley when cutting in a
> chiffonode or blending for a soup or sauce to brighten the color.  Also, add
> the sorrel at the last minute.  Sorrel is excellent in a  French or sour
> bread stuffing - again with parsley or other herb which holds its color -
> use to stuff mushroom caps or shrimp.  Top with a soft cheese such as
> Fontana; bake a few minutes to melt cheese. Delish!
>
> Gwen
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