(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.