Wash well four handfuls of sorrel, put it nearly dry into a middle-sized stewpan, with a little butter; let it melt, add a tablespoonful of flour, a tea-spoonful of salt, half one of pepper, moisten to a thick puree, with milk, or broth, or cream ; pass it through a sieve, put it back in a stewpan, warm again, add two whole eggs, two ounces of butter, and stir well, and serve where directed.