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Green Pea Custard

One-half cup of mashed green peas, one tablespoon of beef stock and the slightly beaten whites of three eggs. Season with salt, pepper and paprika. Beat thoroughly, place in shallow dish and bake as directed for Custard Royale. When cool, cut into cubes and place in soup without breaking. If a more decided green shade is desired, color with a little parsley or spinach coloring.