Sorrel Soup

Stewed with bechamel sauce, sorrel soup should be poured over small squares of bread fried in butter before serving.

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.