Soup à la Bonne Femme

Potage à la Bonne Femme

Method

Put two ounces of butter in a stewpan to melt, then add to it a pound of well washed and dried sorrel that has been cut up in fine shreds, two large hearts of well washed and dried crisp lettuces cut up, one pound of washed and shredded spinach, and a handful of chervil. Fry these all together for about fifteen minutes, then mix with rather better than one quart of good flavoured white stock, and cook gently for half an hour. Put in another stewpan one pint of the same stock, bring to the boil, and mix this on to four raw yolks of eggs in a basin with one ounce of good butter and half a pint of thick warm cream, return to the stewpan and stir in the bain marie till it thickens, then strain it through a strainer into the pan containing the sorrel, and pour-into a hot soup tureen; have some little croûtons of bread fried and handed on a plate on a napkin or dish-paper and serve.

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