|Chopped sorrel||4 Cup (64 tbs)|
|Rendered chicken fat||2 Tablespoon|
|Unbleached flour||1 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|White pepper||1⁄8 Teaspoon|
|Egg yolks||3 , beaten|
|Half and half||2 Cup (32 tbs)|
|Lemon juice/Dry sherry / madeira||1 Tablespoon|
|Minced parsley||1 Tablespoon|
Saute sorrel in butter and chicken fat until limp and discolored.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until smooth and slightly thickened.
Season with pepper, cover, bring to boil, lower heat and simmer 15 to 20 minutes, stirring occasionally.
Beat together egg yolks and cream, whisk in 1/2 cup hot soup and return to rest of soup.
Reheat without boiling.
Adjust seasonings to taste with salt and lemon juice.
Sprinkle with paprika and parsley and serve with lemon toast fingers