Potaqe ala St. Germain (Green Peas Soup)

Ingredients

• 1| pint freshly shelled peas
• 1 small bunch parsley
• a couple of spring onions
• a few sprigs of green mint
• 1 oz. butter
• 3 ^ pints white stock
• 1 whole egg
• 3 yolks of eggs
• 1 tablespoonful cream
• 1 gill milk
• pepper
• salt

Method

1. 1

   Put the peas in a stewpan with about a quart of water, a teaspoonful of salt, the parsley, spring onions, and mint, boil till tender, and rub through a fine sieve.

2. 2

   Return to a stewpan, put in the stock and butter and simmer for fifteen minutes longer, then season to taste and add the cream.

3. 3

   Mix the milk with the eggs, beat up, season to taste, and strain into a well-buttered charlotte mould.

4. 4

   Poach in the usual manner, and cook in the oven till set.

5. 5

   Unmould and cut the custard into even-sized cubes.

6. 6

   Just before serving, add a pinch of sugar and a pat of fresh butter to the soup, put in the custard cubes, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 120. The excerpt below is the record exactly as published.

Potaqe ala St. Germain ( Green Peas Soup). — 1| pint freshly shelled peas ( large marrowfats are best), 1 small bunch parsley, a couple of spring onions, a few sprigs of green mint, SOUPS ( POTAGES ) 165 1 oz. butter, 3 ^ pints white stock, 1 whole egg, 3 yolks of eggs, 1 tablespoonful cream, 1 gill milk, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.