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Potage Aux Herbes Lie

Remove stems from a quart fresh sorrel, carefully wash and thoroughly drain on a sieve. Pick green leaves from two heads fresh lettuce, wash and drain, then cut both sorrel and lettuce in julienne strips, place in a saucepan with two branches each finely sliced parsley and chervil, an ounce butter, and gently cook for ten minutes, frequently stirring meanwhile. Pour in two and a half quarts broth, season with a teaspoon salt, half teaspoon each pepper and sugar, lightly mix and let slowly boil for one hour. Mix on a plate a gill cream, an egg yolk, juice of a quarter lemon and add to soup. Mix well while heating five minutes, pour soup into a tureen and serve with six slices toasted French bread separately.