Prepare your eggs in a basin as usual. Get two or three handfuls of nice sorrel leaves; they should be young and fresh. Wash them well and remove the stalks and middle ribs of the larger leaves and dry them; then cut them very fine, but with a knife, not with a chopper. Mix them with your eggs, add just a little chopped garlic and chervil and make your omelette in the usual way. It should be made rather thick, so that, the inside being less cooked, the sorrel which is there remains almost raw. This gives it a peculiar acid taste, extremely pleasant and fresh.
This is the real sorrel omelette as it is done in that southern part of France where food is of the best. No omelette done with cooked sorrel can compare with it.