Cream of Peas, Suzon

Ingredients

• one quart of shelled new peas
• one pint of chicken broth
• one spoonful of whipped cream
• a poached egg

Method

1. 1

   Boil peas in chicken broth until soft.

2. 2

   Strain and return to casserole, adding hot cream and butter.

3. 3

   Season.

4. 4

   Serve over a poached egg.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 228. The excerpt below is the record exactly as published.

Cream of peas, Suzon Celery. Radishes. Pickles Fillet of pompano, Pocharde Roast tame duckling, apple sauce Fried sweet potatoes Succotash Stewed tomatoes Chocolate ice cream Macaroons Demi tasse Herring, Livonienne. Soak two salted herrings in cold water ior two hours. Then skin and bone them, and cut in half inch squares. Add one sliced boiled potato, and a peeled apple cut in small squares. Salt a little if necessary, season with pepper, one spoonful of olive oil and the juice of two lemons. Serve on a celery dish, sprinkled with chopped tarragon and parsley. Eggs en cocotte, Ribeaucourt. Butter four cocotte dishes and break an egg in each. Cut in small squares, two slices of tongue, one slice of boiled ham, and four heads of canned mushrooms. Mix with two spoonfuls of brown gravy, season with salt and pepper, and put on top of the eggs. Sprinkle with a little grated cheese, and bake in the oven for eight minutes. Beef tongue, Menschikoff. Place some sliced boiled beef tongue on a platter and garnish with small onions glace, small vinegar pickles, and Madeira sauce with a few raisins in it. Cream of peas, Suzon. Make a cream of peas soup. Add one spoonful of whipped cream for each person, and mix while hot. Put a poached egg on each plate and serve the soup over the eggs. Cream of peas. To one quart of shelled new peas add one pint of chicken broth

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