Sorrel Soup

Wash well one-fourth pound of fresh sorrel and cut it into small pieces. Put
two ounces of butter into a saucepan and make it hot ; then put in the sorrel and
toss it over the fire for a few minutes. Pour one pint of bechamel sauce over the
sorrel, and stew it gently for fifteen or twenty minutes, seasoning to taste with salt
and pepper and any kind of herbs desired. Cut some slices of bread, toast or fry
them in butter till lightly browned, and cut them into small squares ; then put them
in a soup tureen, pour the soup over them and serve.