Remove 6 sprigs of sorrel and set them aside for the garnish. Chop the remaining sorrel. In a flameproof casserole or Dutch oven place the conger eel, the sorrel, parsley, chervil, onions and garlic. Pour in 2 quarts of water. Bring to a boil. Reduce heat and simmer for 30 minutes. In a soup tureen, whisk together the egg yolks and crÅme fraöche with several drops of freshly squeezed lemon juice. Add a ladleful of hot soup and stir until mixed. Add the remaining soup, a ladleful at a time. Julienne the reserved sorrel leaves and sprinkle them on top. Toast the French bread slices and serve them with the soup.
