Sorrel, Sorrel with Herbs, and Sorrel Flemish Style

Remove the stalks from a good handful of sorrel, mince it up fine, then fry it in two ounces of good butter, and moisten with two quarts of broth or water; season with salt and a dash of sugar, and let boil for fifteen minutes. Cut thin slices from some French rolls, butter them, and put them in the hot oven to brown; set them in the soup tureen and pour the soup over.

Sorrel with Herbs.—Sorrel soup may also be made by mincing fine a small handful of sorrel, half as much lettuce, and quarter as much chervil as lettuce. Melt and heat two ounces of butter in a saucepan, put in the herbs, fry them, and then moisten with two quarts and a half of broth or water, boil slowly for half an hour, and just before serving pour in gradually a thickening of four egg-yolks, a gill of cream, and one ounce of fine butter. A garnishing may be served of croutons dried in the oven, or some vermicelli.

Flemish Style.—For sorrel, Flemish style, prepare the soup as in the first article above; the only difference to observe is, that before putting in the sorrel, fry some leeks, onions, potatoes and artichoke bottoms, all minced up very fine; add the sorrel, and finish as for the above. Serve with a garnishing of rice cooked in white broth, and some green peas.