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Lean Sorrel

Remove the stems from four pints of sorrel, wash it well in several waters, drain and chop it up with a well-cleaned head of lettuce; then add half a bunch of chervil and chop all together very finely. Place all in a stewpan stir well on a hot stove for three or four minutes, and set in the oven until the vegetables are tender; then add one and one-half ounce of butter and stir again for about ten minutes, or until the sorrel is reduced to a pulp. Season with one pinch of salt and a little pepper, pour into it a thickening of the yolks of two eggs, and one-half breakfast cupful of cream, stir well without boiling, and serve.

Puree of Sorrel with Hard-Boiled Eggs Wash well and boil the sorrel, changing the water twice during the operation. When cooked drain the sorrel and chop it, pass it through a fine hair-sieve into a saucepan, mix with it a little milk and flour, season to taste with pepper and salt, and let it simmer by the side of the fire for twenty minutes. Mix a lump of butter with the sorrel, turn it onto a hot dish, garnish with slices of hard-boiled eggs, and serve.