80. Cream of Sorrel and Rice.
—The same as for No. 79, adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer.
81. Cream of Sorrel, fermière.
—Steam three good handfuls of well-cleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a teaspoonful of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening.