Gratin of Hard-Boiled Eggs in Creamed Sorrel

• 10 ounces sorrel
• ½ cup butter (in all)
• 1 cup

Pick over the sorrel. If it is young and tender, cut it into a fine chiffonade (shred) and stew it gently, salted, in 3 tablespoons of butter (if older, plunge the leaves first into boiling water, drain them the moment the water returns to a boil, and then stew in butter), stirring regularly,