Baby peas with chicken

(Recipe #14, pages 52 – 53)

Boil and skim the chickens well in salted water, add a piece of butter, and cook slowly until tender. When the stock has become strong, put a generous piece of butter in another pot, pour in the shelled peas, and steam them covered for a while, stirring occasionally. Add some of the chicken stock, cook the peas until tender, mix in some finely chopped parsley, and thicken the stock with some egg yolks mixed with a spoonful of water.

Cooking time as in the previous recipe.

Translated by David Green.



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