Peasants’ Eggs
For six people put on the fire two handfuls of sorrel, reduce it to a puree, and add two dessertspoonfuls of cream, a lump of butter the size of a pigeon’s egg, pepper, salt. Take six hard-boiled eggs and, crumbling out the yolks, add them to the sorrel puree. Place the whites (which you should have cut longways) on a hot dish, and pour over them the puree of sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it also. Place in the oven for ten minutes, and serve garnished with tomatoes.
[Mlle. A. Demeulemeester.]