41 | Sorrel with Asparagus-tops.
—Chop up fine one quart of well picked and washed sorrel; put it in a saucepan with two ounces of butter. Let it steam for ten minutes; then moisten with three pints of white broth (No. 99), adding half a cupful of asparagus-tops, and half a tablespoonful of salt and a teaspoonful of pepper. Cook together for twenty-five minutes, and when about serving thicken it with the yolk of one egg in half a cupful of cream. Serve with six sippets of toast.