For six people put on the fire sorrel, reduce it to a puree, and add cream, butter, pepper, salt. Take hard-boiled eggs and, crumbling out the yolks, add them to the sorrel puree. Place the whites (which you should have cut longways) on a hot dish, and pour over them the puree of sorrel; sprinkle the top with breadcrumbs, and put bits of butter on it also. Place in the oven for ten minutes, and serve garnished with tomatoes.
Attributed to Mlle. A. Demeulemeester.