Dave Kirkland
SORREL SOUP
Stew four ounces of leek in two ounces of butter, add twelve ounces of potato, a faggot of aromatic herbs and a handful of sorrel. Cook fast until the potatoes are well broken up. Pass through a sieve.
Shred sufficient sorrel into Julienne to fill two tablespoons and sauté this in a little butter, then add to the soup and season. Take two yolks of eggs, one ounce of butter and half a pint of boiling milk, or use half cream and half milk and omit the butter. Place this in a soup tureen and pour the soup over it, stirring all the time of pouring. Add a little chopped chervil or parsley and some shredded and toasted bread at the same time. 162 Yours truly,