Instructions: Clean and wash the sorrel.

Melt half the butter with a pinch of salt in a saucepan and saute the sorrel until all the liquid has evaporated.

Add half the cream and cook for a few minutes more. Then press mixture through a strainer or a food mill or whirl in a blender or food processor. Reserve the puree.

Heat the remaining butter and saute the shallots. Add the frogs legs, salt, and pepper. Cook for several minutes. Add the wine.

Simmer until the frogs legs are cooked.

Remove the frogs legs and skin them. Stir the cooking liquid into the consomme. Add the sorrel puree and heat.

Over very low heat or in a double boiler, whisk the egg yolks and the remaining cream, mixing continually until frothy. Gently and gradually add the hot consomme to this mixture while stirring constantly with the whisk. Heat once more, without boiling, until slightly thickened.

Taste for seasoning, then ladle the soup over the frogs legs placed in large soup bowls. Served sprinkled with chopped chives.

Robert
The Cuisine of Alsace.

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