Sorrel Purée (Maigre)
Take sorrel as above, but instead of stock or gravy, add two yolks of eggs and half a cupful of cream.
Sorrel Stewed
Wash clean the necessary quantity of sorrel, boil until tender, then rub through a sieve into a stew-pan. Add one or two tablespoonfuls of Béchamel sauce (see Sauces, p. 119), a little salt and sugar, and two or three ounces of fresh butter. Stew for a few minutes and serve.