| How To Cook: |
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1. Remove the stalks from the sorrel and chervil, wash the leaves thoroughly and chop finely, then fry in the butter.
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2. Add 2 pints hot salted water and allow simmering for 30 minutes.
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3. Crumble the bread to make about 3 oz. crumbs and add to the soup.
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4. Before serving put a little more bread, the cream and pepper to taste in a hot tureen and pour the soup over.
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