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 table-spoonful 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.

42. Sorrel With Rice

The same as for No. 41, using two table-spoonfuls of rice twenty minutes before serving, instead of the asparagus, and omitting the sippets of toast.