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Sorrel Soup

Remove the stalks from a pint of very fresh sorrel. Wash well in running cold water, take up with the hands and carefully press out all water. Then cut it into julienne strips. Heat a tablespoon butter in a saucepan, add the sorrel, cover the pan and steam on a slow range for ten minutes, occasionally mixing meanwhile; then mix in two tablespoons flour, moisten with two quarts white broth or water and one pint milk. Season with two teaspoons salt, half teaspoon white pepper and one teaspoon of sugar; mix a little, then let slowly boil for twenty minutes. Add the white of one egg and a half gill of cream; boil for one minute. Dilute the egg yolk with two tablespoons milk and add to the soup. Continually mix while cooking for five minutes more. Pour into a soup tureen and serve.