set HyperTextList = []
set VideoList = []
@
EGGS WTIH SORREL

Stem the sorrel leaves and shred.  Place a third of the butter in a saucepan and when it is hot add the sorrel and cook it quickly, stirring with a wooden spoon.  When it is no longer green, remove it from the heat and add salt, pepper and a pinch of nutmeg.  Divide the sorrel onto individual plates.  Break an egg into each one.  Cover with cream, salt and pepper and a dot of butter.  Cook them over a heat diffuser on high heat.  When the cream comes to a boil, take off the heat and let stand for 1 minute, then serve.   Instead of sorrel, you can use mushrooms, tomatoes, asparagus, truffles cooked rapidly in butter and delicately seasoned.
@
1 lb sorrel
6 eggs
3/4 cup heavy cream
2/3 cup unsalted butter
salt, pepper
nutmeg
@
5
mn
@
15
mn
@

@

@
Eggs
@

@
Brouilly
@