Crème Germiny

• 4 leaves sorrel
• 2 tablespoons butter
• 1 pint <

Wash and drain sorrel; shred finely. Simmer gently in butter until soft. Add chicken consommé and bring to a boil.

Combine egg yolks, double cream, and salt and freshly ground black pepper, to taste, in a large mixing bowl, and whisk with an egg beater until smooth. Pour hot consommé on to the egg mixture and mix well. Pour mixture into a clean saucepan and simmer gently over a very low