27. Sorrel Puree.
Clean, pick, and wash two pounds of sorrel. Cut up an onion into rings, chop two beads of garlic, and fry in three ounces of butter a golden colour. Now add the sorrel. Let it get quite soft, and pass it through a wire sieve, liquor and all; add as much hot water as will make the purée a nice consistence for soup. Pepper and salt to taste. Serve with fried bread cut into dice.