Litovski Soup S Klotzkami

• 1 quart of white stock
• ¾ pint of Béchamel sauce

Blanch the spinach and the sorrel, drain, put in a saucepan with the Béchamel sauce and simmer gently for 20 minutes. Add the stock, mix well and simmer for 30 minutes.

Mix the chopped shallots and the chopped ham and fennel with the “choux” paste, season with salt and pepper, divide into little lumps the size of a small marble, and poach in boiling salted water for 20