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Potage d'Oseille à la Parisienne

Ingredients.

Quarter of a pound of Sorrel after shredding.

Two ounces of Butter.

One pint of Béchamel.

Twenty-four small squares of Bread.

Wash and shred the sorrel. Melt the butter in a stewpan, and when hot put in the sorrel and cook about five minutes. Then add the Béchamel and boil the soup for about fifteen minutes.

Season to taste.

Put the squares of bread in the soup tureen and pour the soup over them.