Chicken Sorrel Soup
– from The Gourmet Cookbook, 1950, Gourmet, Inc.
(use another light broth for a vegetarian version)
In a saucepan bring 1 1/2 quarts of strong chicken broth (or bouillon) to a rapid boil. Add 1/2 cup washed and finely shredded sorrel and let it boil for five minutes. Remove the soup from the fire and keep it hot. In another saucepan beat 4 or 5 egg yolks until light. Gradually pour over the yolks 1 cup of the chicken sorrel soup, beating briskly to prevent curdling, and still beating, add slowly the rest of the soup. At the last moment add 2 tablespoons sherry or Madeira.