212—Fresh Peas or St. Germain Royale

Cook one-half lb. of fresh, small peas in boiling water with a bunch of chervil and a few leaves of fresh mint. Pass through a sieve, and dilute the resulting purée (in a saucepan) with two-fifths of its volume of the liquor it has been cooked in and one-fifth of cream. Add a little sugar, the necessary salt, one egg, and two yolks. Pass through a fine strainer, and poach in well-buttered moulds.