How to make
Finely chop the onions and sauté with the garlic in oil. Add washed sorrel and dock as sheets, close the dish and everything is left to stew, occasionally stirring with a wooden spoon.
Once the water evaporates, sprinkle the flour and stir so that the leaves are crushed and pour the milk in. Boil over low heat for a few minutes, then add the beaten eggs and then the dish is stirred until it thickens.
Serve with croutons.
