Cream of Sorrel

Steam three or four handfuls of well-washed sorrel with one ounce of butter.
After cooking for ten minutes, rub through a sieve into a saucepan, add one pint of
bechamel sauce, and one quart of white broth, season with one-half tablespoonful of
salt, and one teaspoonful of pepper, and let it boil for fifteen minutes. Thicken the
soup with one teacupful of cream and the yolks of two raw eggs well-beaten together
and serve with slices of bread or toast.