Cream of Sorrel with Stuffed Eggs

Pick the hard stalks from the sorrel, wash it in several waters to free it from all the adhering sand, then drain and press it. Weigh two pounds of this, and chop it up fine; put four ounces of butter into a saucepan, and when hot, add the chopped sorrel and fry it colorless; moisten with a quart and a half of white broth, and one quart of veloute (No. 415); season with salt, sugar, and nutmeg; then put it on the fire to boil slowly, removing the butter floating on the top. Strain it through a sieve or tammy, and put it back to come to a boiling point without letting it boil, and thicken with raw egg-yolks, cream and fine butter (No. 175), adding to it at the last moment some lettuce chopped up and cooked in consomme. Pour the soup into a tureen, and serve separately a garnishing of hard boiled, stuffed half eggs.

A Garnishing of Stuffed Half Eggs.—Cut lengthwise in two, some small hard boiled eggs; remove the yolks, and fill the whites with chicken forcemeat and cream, mixing in with it chopped mushrooms, hard boiled egg-yolks and fine herbs; let the stuffing be dome-shaped, then dust over with grated parmesan; lay these eggs on a dish, and brown them nicely in the oven. Place them in a vegetable dish, and pass it around the same time as the soup.