Take three handfuls of sorrel, wash it well and remove the stalks and the vein in the middle of the leaf. Put them in a saucepan with a piece of butter the size of an egg and let the leaves melt slowly over the fire; then add salt and pepper and hot water in sufficient quantity (for these proportions enough water to make, when reduced, soup for four or five people). Bring to the boil and simmer for twenty minutes. Meanwhile, dry in the oven a few very thin pieces of white bread.
Put in a cup the yolks of