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Purée of Sorrel (Covering about ten minutes)

covering about ten minutes. Then drain in a colander, turn into a chopping tray, and chop very fine. It cannot be too fine. Then put in a saucepan with two tablespoonfuls of butter, salt and pepper to taste. Stir until very hot. Have ready at hand a heated dish, arrange it on small squares of buttered toast. Heap the spinach on each square. Place a hard boiled egg on top of each and sèrve.