789 Potage Germiny


Stew 250 g (9 oz) shredded sorrel with 90 g (3 oz) butter, pass it through a fine sieve then add to litres (2⅝ pt or U.S. cups) White Bouillon. Just before serving add a liaison of 10 egg yolks and dl (9 fl oz or 1⅛ U.S. cups) cream, cook gently as for Crème Anglaise and when the soup is correctly thickened without boiling, finish away from the heat with 150 g (5 oz) butter and Pluches of chervil.