648—Purée de Pois Frais, Otherwise Saint-Germain

The two following methods may be employed, viz.:—

(1) Cook quickly one and one-quarter pints of fresh peas, just shelled, in boiling, salted water. Drain them, pound them in a mortar, moisten the purée with one pint of white consommé, and rub it through tammy. Bring it to the proper degree of heat, and add butter when about to serve. Prepared in this way, the purée should be of a perfect shade.

(2) Stew one and one-quarter pints of fresh peas in one and one-half oz. of butter, a little lettuce No. 215, Chiffonade, one and one-half oz. of the green part of leeks, a pinch of chervil, a little salt and sugar, and one-seventh pint of water.

Pound the peas as soon as they are cooked, moisten the purée with one pint of white consommé, and rub through tammy. Bring the preparation to the proper degree of heat and add butter at the last moment.

Treated thus, the purée will be of a fainter shade than the preceding one, but its flavour will be more delicate.

Garnish, in both cases, with one and one-half tablespoonfuls of very green, fine peas, and some chervil pluches. This soup may also be prepared as a velouté or a cream.