Sorrel Soup
(Provincial France.) This recipe comes from the country, but the homesick students can always find sorrel soup in the little restaurants of the Latin Quarter. Pick sufficient sorrel to make a pint of puree, chop it, and add 1 ounce butter; cook, stirring well, for 20 minutes. Add 1 ounce flour and press through a sieve; let it cook again, with 1 pint hot milk and 1 pint of stock; season it with salt, pepper, and nutmeg and stir in the yolks of 2 eggs. Strain it again and serve with croutons.