Sorrel and core lettuce cut into thin strips, put together with chopped lovage in court, which melted the lard and fry. Add sugar, pour broth, add salt and boil sandwiching court for half an hour, then remove the soup from the heat. Yolks break with a little cold broth, pour parts of a coffee cup hot broth and mix with hot soup. Add the butter and heat without boiling. Serve with fried nuggets.