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Ingredients

• 1 1/2 cups  stemmed sorrel leaves
• 1 cup  chicken stock, or vegetable broth
• 3/4 teaspoon  unflavored gelatin
• 3 tablespoons  fresh lemon juice
• 1 tablespoon  red wine vinegar
•   Salt and freshly ground white pepper
• 1 1/4 cups  heavy cream
• 1/4 cup  creme fraiche
• 1 ounce  caviar, optional

Description

When He Was Working As A Caterer, Patrick O'Connell Would Often Study The Cookbooks At His Local Library During His Downtime. He Discovered His Affinity For French Food While Reading The Works Of Legendary Writer Elizabeth David; He Especially Loved T

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