CUT THE SORREL LEAVES into strips, melt half the
butter in an omelet pan and cook the leaves until they
have wilted and turned a gray-green color. This will
take just a minute or two. Lightly beat the eggs with
the water, season with salt and pepper, then stir in
the sorrel. Melt the remaining butter in the omelet
pan and when it is hot, add the eggs. As the edges
cook, pull them into the middle of the pan with a
fork, tilting the pan as you do so that uncooked eggs
will flow into its place. When the eggs are cooked,
fold the omelet in thirds and turn it out onto a
plate. Return the pan to the fire and add the cream.
Bring it to a boil and let it reduce enough just to
thicken slightly. Make a slice down the center of the
omelet, pour in the cream and serve.
