Crème d'Oseille à l'Avoine (Cream of Sorrel with Oatmeal)

Ingredients

• 1 litre milk
• 200 grammes oat flour
• a quarter of a litre cold milk
• 150 grammes sorrel melted in butter
• butter
• 2 décilitres milk
• cream

Instructions

1. Slake 200 grammes of oat flour with a quarter of a litre of cold milk.
2. Pour the mixture into 1 litre of boiling milk, stirring with the whisk until the boil is clearly declared.
3. Cook gently at the side of the fire for 2 hours.
4. Add 150 grammes of sorrel melted in butter and simmer a further quarter of an hour.
5. Pass through the tammy.
6. Add 2 décilitres of milk and complete at the moment with cream.