Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread.

80. Cream Of Sorrel And Rice

The same as for No. 79, adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer.