Chiffonade Of Sorrel
|Freshly ground pepper||To Taste|
|Heavy cream||1⁄4 Cup (4 tbs)|
Trim the sorrel and discard wilted leaves and tough stems.
Wash in several changes of water and shake as dry as possible.
Cut the sorrel into fine julienne strips.
Heat 4 tablespoons of the butter in a casserole that can go to the table.
Add the sorrel and cook over low heat for 5 minutes.
Uncover and cook for 5 more minutes, stirring frequently, to let the pan juices evaporate.
Season with salt and pepper and stir in the remaining butter and the cream.
Heat through but do not boil.